A savoury twist on the traditional scone, these Cheese and Chive Scones are a great way to get some veggies into your daily diet.
These make for a great snack or light lunch on the go. Feel free to opt for lower fat dairy products if you are counting calories.
Time: One hour
- 2 cups (300g) self-raising flour (can use wholemeal flour)
- 1 teaspoon baking powder
- 40g butter
- salt and pepper
- 1/2 cup chopped chives
- 1 clove garlic, minced
- 1 large carrot, finely grated
- 1/2 cup finely chopped spinach leaves
- 1 cup (80g) finely grated reduced-fat tasty cheese
- 1/3 cup milk
- olive oil spray
Heat oven to 200°C and line an oven tray with baking paper. In a large bowl combine the flour, baking powder, butter, salt and pepper, mixing with your hands until the mixture resembles breadcrumbs. Add in the chives, carrot, spinach and cheese, mixing to combine well. Add in the milk gradually to form the dough. Try not to over mix unless you like eating hockey pucks. Form dough into a circle on the lined oven tray. Score into eight wedges and bake in the preheated oven for approximately 40 minutes, until cooked through and browned on top. Remove from oven and cut into wedges.
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