Avocado Sweet Chili and Walnut Scones

These are excellent savoury scones a perfect accompaniment to any meal such as a stew.

Ingredients make 15

50 g avocado

200 g milk

500 g eggs

1 tbls sweet chili

500 g self raising flour

10 g salt

150 g finely chopped toasted walnuts

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place avocado in a bowl and whisk until soft. Add milk, eggs and sweet chilli and combine. Add flour, salt and walnuts, combine to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space approx. a centimetre apart and bake for approx 12 min. until golden brown on top and cooked through.

Note: Try roasted capsicum puree instead of avocado.