Savoury scones
These versatile savoury scones are filled with the goodness of vegetables and a little cheese to taste; great on their own or as an accompaniment to soups and stews.
Ingredients
- 1 cup whole wheat flour (atta)
- 1 cup plain flour
- ½ cup milk and a little more for brushing on top
- ½ tsp salt
- a handful of spinach, chopped
- a handful of coriander, chopped
- 1½ cup grated butternut squash. See notes below.
- 1½ tbsp chilled butter
- a handful of raisins
- a handful of chopped cashew nuts
- 1 egg beaten
- 1 tbsp baking powder
- ¼ cup grated cheddar cheese
- a handful of sesame seeds for topping
Instructions
- Pre heat the oven at 220 deg C and grease a muffin tray.
- Mix together the flours, baking powder, salt, cheese, butternut squash, coriander and spinach.
- Rub in the butter till the mixture resembles coarse crumbs.
- Mix together the egg and the milk.
- Add the milk and egg mixture to the flour mixture and bring everything together. Do not overmix. You can use a fork to gather the mixture together before using hands.
- Transfer the dough ( it will be quite sticky) to a well floured surface and bring it together with well floured hands.
- Shape into 15 -16 craggy balls and arrange in the muffin tray. See notes below.
- Brush the tops with a little milk and sprinkle the sesame seeds on top.
- Bake in the centre of the pre heated oven for 20-25 minutes or till golden and a toothpick inserted comes out clean.
- Cool in the tray for a few minute and serve warm. If serving later, then transfer them to a rack to cool completely before storing in air tight containers and warm them a little before serving.
Notes
- I have also made these savoury scones using grated carrots instead of butternut squash and they taste equally good.
- If you want to shape them in the traditional way, roll (flour the rolling pin too) or pat out the the dough to about 1/2 inch thickness and use 2 inch diameter round cutters to cut the dough. After cutting out the discs, gather the trimmings gently; again, no kneading. Roll out the trimmings and repeat until all the dough has been used up.