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Cheese, onion and spinach scones

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Delicious served with afternoon tea or great for picnic, can be eaten warm or cold.
Serves
10
Prep
15 mins
Cook
15 mins
Each 44g serving contains (excludes serving suggestion)
KCal
113
Carbs
14.70g
Fibre
2.30g
Protein
4.10g
Fat
3.90g
Saturates
1.00g
Sugars
0.70g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
200g wholemeal flour
1 tsp baking powder
good pinch white pepper
50g mature grated cheddar cheese, reserving 2 tsp
4 spring onions, chopped finely
75g frozen spinach, defrosted, excess water squeezed out, chopped finely (to give 50g)
2 tbsp rapeseed oil
75ml skimmed milk (reserve 1 tbsp for glazing)
half tsp paprika (optional)
Method
  1. Preheat oven 180°C/gas 4
  2. then place a large baking sheet into the oven.
  3. Mix the flour, baking powder and pepper together, add the spinach and spring onion then sprinkle grated cheese into the mixture to distribute it evenly.
  4. Make a well in the centre of the mixture and pour in the oil and half the milk, mix together and add the remaining milk until you have a soft but firm dough.
  5. Lightly flour a surface and gently roll the dough 2cm thick. Cut out scones with a medium cutter and then place on the hot oven tray. Pull together any scraps and roll out again to get an extra couple of scones.
  6. Glaze the tops with the extra milk and sprinkle a little cheese and paprika (if using) on the top of each scone.
  7. Bake for 12-15 minutes until golden brown.
Chefs tips
  • When cutting scones try not to twist the cutter as this can stop them rising as well.
  • You can use any cheese you like, this recipe is great for using odds and ends of cheese.
  • Try adding herbs such as fresh basil or half a teaspoon of dried thyme
  • Tasty when split in half and spread with a little low fat cream cheese and sprinkled with finely chopped cucumber and fresh chives.
  • Freezing instructions: Defrost for 2 hours to serve, or defrost/warm in the microwave or a moderate oven.
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