Spinach Parsley and Cheese Scones

These savoury scones are unbelievable served with a superb chicken or vegetable soup.

Ingredients make 16 scones

500 g self raising flour

¾ tsp white pepper

¼ tsp nutmeg

10 g salt

130 g butter

200 ml milk

¼ finely chopped onion

160 g finely chopped blanched spinach

130 g shredded cheddar cheese

5 g finely chopped parsley

Method

Preheat oven to 200ºC fan forced (220C normal bake). Combine flour, pepper, nutmeg and salt in a large bowl. Add the butter and use your hands to rub into the flour until it resembles bread crumbs. Place milk, onion, spinach, cheese and parsley in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut the scones with a 5cm scone cutter and transfer to a lightly floured tray or baking paper lined tray with space in between. Bake for approx 12 min. until golden brown on top.

Note: Try freshly chopped chives or coriander instead of parsley.