Vegetable scones

With all the comfort of hot scones combined with tasty vegetable flavours, these are sure to be a hit. Watch the video on how to make them.


Vegetable scones


Makes 20 scones

1 cup flour
1 cup wholemeal flour
1 Tbsp baking powder
25g grated edam cheese
1 cup finely chopped carrot
¼ cup finely chopped spinach or parsley
¼ onion, finely chopped
1 large or 4 cherry tomatoes, chopped
¾ cup low fat milk


Preheat oven to 200°C.
Place wholemeal flour in a bowl, sift in white flour and baking powder.
Add cheese, chopped carrot, spinach, onion and tomatoes. Mix lightly.
Stir in milk and gently combine.
Turn out onto a board sprinkled with flour.
Pat lightly into a square, cut into 20 squares.
Place on baking tray, into the oven and bake until golden (approximately 15 minutes).
Remove from oven and cool on tray.

Nutrition Information Panel

Per Serving [20 Serves]
Energy 235kj
Protein 2.3g
Total fat 0.7g
- saturated fat 0.3g
Carbohydrates 9.4g
- sugars 1.1g
Fibre 1.2g
Sodium 75mg

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