Home > Recipes > Savoury scones
  • 0.25 serves of vegetables per 
  • scone
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Ingredients

1½ cups self-raising wholemeal flour
1½ cups self-raising flour
3 tbs 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

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

Rating

4.5
(6)

Rate this recipe

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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