
Delicious served with afternoon tea or great for picnic, can be eaten warm or cold.
Serves
10
Prep
15 mins
Cook
15 mins
Nutritional Information:
Each 44g serving contains (excludes serving suggestion)
- KCal
- 117
- Carbs
- 14.1g
- Fibre
- 2.2g
- Protein
- 4.2g
- Fat
-
4.4g
(Medium)
- Saturates
-
1.3g
(Medium)
- Sugars
-
0.9g
(Low)
- Salt
-
0.22g
(Medium)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 200g wholemeal flour
- 1 tsp baking powder
- good pinch white pepper
- 50g mature grated cheddar cheese, reserving 2 tsp
- 4 spring onions, chopped finely
- 75g frozen spinach, defrosted, excess water squeezed out, chopped finely (to give 50g)
- 2 tbsp rapeseed oil
- 75ml skimmed milk (reserve 1 tbsp for glazing)
- half tsp paprika (optional)
Method
Method
Recipe tips
- When cutting scones try not to twist the cutter as this can stop them rising as well.
- You can use any cheese you like, this recipe is great for using odds and ends of cheese.
- Try adding herbs such as fresh basil or half a teaspoon of dried thyme
- Tasty when split in half and spread with a little low fat cream cheese and sprinkled with finely chopped cucumber and fresh chives.
- Freezing instructions: Defrost for 2 hours to serve, or defrost/warm in the microwave or a moderate oven.