Pumpkin, Spinach, Cheese & Chive Savory Scones

This scone base only uses 3 ingredients – flour, butter & milk! These are perfect for the school lunch box, a tasty warm treat at work on these cooler days or simply a quick lunch on the go! These Scones are so easy to make and you can experiment with any ingredients you want!

Ingredients

1 cup loosely chopped spinach

700g Pumpkin diced & roasted

4 cups (600g) self-raising flour

100g chilled unsalted butter, cubed, plus extra to serve (For better rise use cold/chilled butter)

1.5 cups (180g) grated Tasty Cheese

1/2 cup crumbled feta cheese

1 1/2 cups (375ml) milk (may need to add slightly more to get right consistency)

1/4 cup chopped chives

Olive Oil

Method

Dice pumpkin into bite size pieces, place into an oven safe dish and drizzle with olive oil. Bake in oven for approximately 20 min. Once cooked, cool slightly and set aside.

In a food processer, whizz up self-raising flour and cubed butter until the mixture resembles fine breadcrumbs. Note**If you don’t have a food processer place flour in a bowl and rub butter using fingertips into flour as much as possible until it resembles breadcrumbs.

Place flour & butter mixture into a large bowl, make a well in the center and pour in milk and mix until just combined. Careful not to overmix.

Add in roasted pumpkin, spinach, chives and cheese and combine – careful again not to stir too much. Mix until just combined.

Place some flour all over your bench so when you roll the scones out they won’t stick to the bench.

Place scone mixture onto the bench and make into a long log about 30cm long and 10cm wide. Cut in half long ways down the center and then cut into 6 sections – giving you 12 scones.

Place each scone onto an oven safe tray lined with baking paper, shape scones & arrange in tray and bake in oven for 25-30 mins.

Note** Experiment with this scone recipe base which is just milk, flour & butter and create lots of yummy scones! Some of our favourite savory scones are:

Bacon & Cheese

Ham, Cheese, Eschallots, Red Capsicum & Chutney