
Delicious served with afternoon tea or great for picnic, can be eaten warm or cold.
Serves
10
Prep
15 mins
Cook
15 mins
Nutrition information
Each 44g serving contains (excludes serving suggestion)
- KCal
- 117
- Carbs
- 14.1g
- Fibre
- 2.2g
- Protein
- 4.2g
- Fat
-
4.4g
(Medium)
- Saturates
-
1.3g
(Medium)
- Sugars
-
0.9g
(Low)
- Salt
-
0.22g
(Medium)
- Fruit/Veg Portion
- 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
Method
Recipe 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.