Home > Recipes > Savoury scones
  • 0.25 serves of vegetables per 
  • scone
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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
Grated carrot
Red onion
White onion or spring onion



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.




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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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