Veggie Packed Gluten-Free Scones
These veggie-packed scones feature three different veggies, which make them a great option to have on hand for breakfast or a snack.
Ingredients
- 2/3 broccoli diced 1cm
- 1 pinch salt
- 2 1/2 cups gluten free flour plus extra for dusting
- 3 1/2 tsp baking powder
- 1 tsp sweet paprika
- 1 pinch salt
- 80 g butter grated
- 80 g baby spinach roughly chopped
- 2 spring onion thinly sliced
- 100 g feta cut into cubes
- 1 cup milk
- 1 cup cheese grated
Instructions
- Preheat oven to 230°C (or 210°C fan bake). Dust a baking tray with gluten free flour or line with baking paper. Bring a kettle to the boil.
- To a heatproof bowl, add broccoli and a pinch of salt and cover with boiling water. Cover with a plate and leave to cook for about 4 minutes. Drain well.
- Place flour, baking powder, paprika and a pinch of salt in a bowl. Add grated butter, using your fingertips, rub butter into flour until it resembles breadcrumbs. Fold through broccoli, spinach, spring onion and feta.
- Add milk, using a butterknife, quickly mix until a soft dough forms.
- Turn dough out onto a floured surface and knead lightly if needed to pull dough together. Form dough into a rectangle shape and transfer to the lined baking tray. Cut into 9 pieces and spread out slightly. Top with grated cheese. Bake for 15-20 minutes, until golden and risen.
