With all the comfort of hot scones combined with tasty vegetable flavours, these are sure to be a hit.
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]|
|- saturated fat||0.3g|