Veggieful Scones

Veggieful Scones

Want a way to add some extra vegetables into your diet? This is the perfect way! My veggieful scones are great for morning and afternoon tea, a perfect lunch box snack for the kids, or even as lite breakfast option. I hear many people saying they don’t know how to increase their vegetable consumption - well this is just one tasty way!

Makes 12 - 14 scones

Base ingredients:

• 1 cup wholemeal self-raising flour

• 1 cup self-raising flour

• 1 cup buttermilk

• 1 tsp salt

• 30g softened butter

Spinach:

• 120g spinach, wilted

• 30g cheddar, grated

• 5g chives, finely chopped

Pumpkin:

• 1/4 kent pumpkin, chopped into 2cm cubes and roasted

• 40g danish feta, crumbled

Method:

1. Preheat oven to 200C fan bake. Line a baking tray with baking paper.

2. Sift flour into a bowl and return husks to the bowl. Add the salt and the butter and crumble into the flour by hand, creating a crumb consistency.

3. Add the buttermilk and chosen fillings, (one or the other or even both mixed together), and mix with a butter knife until a dough forms.

4. Flip out of the bowl onto a floured bench top and kneed for approximately 30 seconds. Roll out with a rolling pin until dough is about 2cm thick and cut with a 5cm diameter circle cookie cutter.

5. Glaze with milk or egg using a pastry brush and bake for 10-15 minutes. Once cooked they should be just browned, enjoy fresh out of the oven, or later on warmed in a microwave. They should keep for 2 —3 days in a sealed container.