Savoury Scones
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
1/2 serves per portion
Recipe courtesy of Debbie Ives, Beerwah Branch
Ingredients:
- 3 cups self-raising flour
- 3 cups grated cheese
- ⅓ cup sundried tomato strips, diced
- 1 cup fresh spinach leaves
- 1 red onion, diced
- 2 teaspoons mustard powder
- 2 teaspoons curry powder
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 cups milk (or less)
Method:
- PREHEAT oven to 200℃ (or 180℃ fan forced) and grease or line an oven tray with baking paper.
- ADD dry ingredients to a bowl and mix together with a knife, then make a well in the centre.
- ADD the milk until combined into a ball (don’t add all of the milk at once in case the mixture is too wet. If so, add more flour).
- TURN mixture onto a floured board (or floured baking paper) and roll into a 5cm diameter roll.
- CUT with a floured knife into 5cm rounds (this will give a generous sized scone). You should get around 8 scones.
- PLACE onto prepared oven tray and bake in oven for 25 minutes or until the bottom of scones is nicely browned.
What's Great About It:
These scones are a great snack and can be enjoyed hot or cold. The vegetables add a beautiful savoury flavour, making them a delicious alternative to a sweet scone. Serve with your favourite chutney or relish, or experiment with other spices and flavour combinations.
