Spinach scone 2

Spinach and Cheese Scones


Preheat the oven to 220°C. Sift the flour, baking powder and salt together in a bowl. Chop cold butter into small pieces. Rub into flour mixture with fingers until it resembles breadcrumbs. Finely chop spinach and add into flour mixture with half the cheese. Mix well.

Make a well in the centre and add 1 cup of milk, mix together using a butter knife. Gradually add more milk as needed until dough has formed and is a little sticky. Place dough on a lined baking tray and form into a rectangle with floured hands. With a floured knife cut dough into 8 even rectangles and arrange on tray, allowing enough space between them as they will rise. Sprinkle remaining cheese on top of the scones. Bake for 10-12 minutes until golden. Serve warm with butter.

*Tip: Freeze your spinach ahead of time in the pack. Once frozen, crush leaves by squeezing the pack on removal from the freezer (before they defrost) until the leaves are all broken up finely. Sprinkle the broken up leaves directly in to the floured mixture.