Cheese and Spinach Scones
Cheese and Spinach Scones with spring onion. These are are back to school scones recipe for you. You can adapt the spinach and onion to any vegetable. It's a great way of sneaking the veg into the school lunches. They honestly won't even taste the spinach its really mild. The kids will love how the cheese oozes out and makes them look like little monsters with feet!Best eaten within two days but these scones also freeze really well. When you are ready for them you can just remove from the freezer and blast them in a hot oven for 5 minutes and they will taste like they have just been freshly baked.
- baking trays, baking paper, bowl, spatula, scone/circle cutter, oven, fork
- 675 g plain Flour
- 15 g baking powder 2 teaspoon
- 30 g sugar
- 150 g butter
- 50 g egg 1 medium
- 380 g milk
- 200 g cheddar cheese chopped into cubes
- 40 g freshly chopped spinach
- 20 g chopped spring onion
- Preheat your oven to 200 degrees celsius.
- Prepare the baking trays with baking parchment.
- Place the dry ingredients in a large bowl; flour, baking powder & sugar
- Using your fingertips rub in the butter until it resembles fine breadcrumbs
- In a seperate bowl beat the egg.
- Add most of the egg, leave a little aside to egg wash the top.
- Gradually add the milk until it combines into a loose mixture. You may need to add a little more or little less depending on the type of flour you have. Just add enough that it comes together without being too sticky or dry.
- Now is the time to add the chopped cheese and vegetables. Adding the veg at this stage prevents them breaking up too much.
- Mix it in well with your hands and bring to a ball.
- Turn onto a floured countertop.
- Do not knead just bring together to a smooth top.
- Flatten it down with your hands. Keep the thickness to about 4cm so that you get a nicely risen scone.
- Using your scone cutter cut the scones. Press and pull straight up when you are cutting them. ( avoid twisting too much) This helps them to rise. Make sure to have plenty of flour on your cutter to avoid them sticking.
- Take the reminder of your beaten egg and add a tiny amount of salt. This breaks down the egg and makes it easier to egg wash.
- Using a pastry brush or fingers egg wash the top of the scones only. This will also help them to rise.
- Place them on your prepared baking tray and bake at 200 degrees for 15 - 18 minutes.