Wholemeal cheese and spinach scones

Name: Wholemeal cheese and spinach scones
Total time: 35 min
Cuisine: British
Ingredients: 250g wholemeal self raising flour; 1 tsp baking powder; 50g butter, cold and cubed; 100g mature cheddar, grated; 100g spinach, wilted, squeezed dry and chopped; 1 tsp English mustard powder; 150ml milk; 1 egg, beaten, for glazing

Savoury wholemeal scones with mature cheddar and wilted spinach, lovely warm with butter.

Time35 min
LevelEasy
Costabout £0.30 a head
Oven220°C (200°C fan)

8 servings

Ingredients

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250 gwholemeal self raising flour
1 tspbaking powder
50 gbuttercold and cubed
100 gmature cheddargrated
100 gspinachwilted, squeezed dry and chopped
1 tspEnglish mustard powder
150 mlmilk
1eggbeaten, for glazing

Method

1
Heat the oven to 220°C (200°C fan). Line a baking tray.
2
Rub the butter into the flour and baking powder with your fingertips until it looks like breadcrumbs.
3
Stir in 75 g of the cheese, the spinach and mustard powder. Add the milk and mix to a soft dough.
4
Pat out to 3 cm thick on a floured surface. Cut into 8 with a 6 cm cutter and set on the tray.
5
Brush with egg and top with the remaining cheese. Bake for 15 minutes until risen and golden.
15 min
6
Cool for 5 minutes before eating.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.