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Home > Recipes > Savoury scones

Savoury scones

savoury scones on a wire rack sitting on a round timber board. To the right one cut scone on a white plate.
(33)
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 12
 
Vegetarian
,
Nut free
savoury scones on a wire rack sitting on a round timber board. To the right one cut scone on a white plate.
  • 0.25 serves of vegetables per 
  • scone
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Ingredients

1½ cups self-raising wholemeal flour
1½ cups self-raising flour
3 tbsp cold margarine
1 cup reduced-fat tasty cheese, grated
½ small red capsicum, finely chopped
2 cups baby spinach leaves, finely chopped
125g can reduced-salt corn kernels, drained
½ small red onion, finely chopped
1 tsp Tuscan seasoning
¾ cup reduced-fat milk

Savvy swaps

You can swap:

Tuscan seasoning
Dried Italian herbs
Baby spinach
2-3 cubes frozen chopped spinach, thawed and drained well
Capsicum
Grated carrot
Red onion
White onion or spring onion

Tips

  • Using wholemeal flour and vegetables adds a fibre boost. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Including vegetables in snacks can help you get your 5 serves of vegetables per day.
  • Reduced-fat cheese is lower in saturated fat than regular cheese but still provides calcium. Calcium is important for children’s growth and development.

  • Store scones in the fridge in an airtight container for up to 4 days.
  • Store scones, in the freezer, for up to 3 months. Thaw at room temperature and warm in the microwave to serve.
  • Use leftover onion and capsicum in a mixed salad.

  • You can save money by using home brand flour, cheese and milk.
  • Buying in bulk can help save money in the long run. A larger can of corn or packet of flour may be cheaper per 100g.

Method

Step 1
Preheat the oven to 200℃. Line a baking tray with baking paper.

Step 2
Combine the flours in a large bowl. Add 2 tablespoons of margarine. Using fingertips, rub the margarine into flour until small crumbs form.

Step 3
Add the cheese, capsicum, spinach, corn, onion, seasoning and milk and stir until just combined (do not overmix).

Step 4
Turn the dough out onto a lightly floured surface and use your hands to shape it into a 2.5cm thick rectangle. Cut into 12 rectangles. Place on the prepared tray leaving a small space in between each scone.

Step 5
Melt the remaining margarine and lightly brush the tops of each scone. Bake for 20 minutes, until golden brown and cooked through. Serve warm or at room temperature.

Tips

  • Using wholemeal flour and vegetables adds a fibre boost. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Including vegetables in snacks can help you get your 5 serves of vegetables per day.
  • Reduced-fat cheese is lower in saturated fat than regular cheese but still provides calcium. Calcium is important for children’s growth and development.

  • Store scones in the fridge in an airtight container for up to 4 days.
  • Store scones, in the freezer, for up to 3 months. Thaw at room temperature and warm in the microwave to serve.
  • Use leftover onion and capsicum in a mixed salad.

  • You can save money by using home brand flour, cheese and milk.
  • Buying in bulk can help save money in the long run. A larger can of corn or packet of flour may be cheaper per 100g.

Rating

3.8
(33)

Rate this recipe

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