A Duo of Savoury Scones

Regular scones are full of sugar. Sugar in the dough, sugared clotted cream and sweet jam. Sugar, overload.

Our scones only contain natural sugars and are full of flavour from earthy vegetables and salty cheese. They are crumbly, light and extremely delicious.

We love cooking with brightly coloured vegetables. It gives food the sort of vibrancy you could never get from synthetic food colourings. And the contrast of pink and green is great!

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Beetroot & Goats Cheese Savoury Scones

makes 10 large scones

Ingredients

250g self raising wholemeal flour (or plain wholemeal flour with 1 tsp of baking powder added)

75g butter, cubed

160g beetroot, pureed

180g goats cheese, cubed

salt and pepper

1 egg, beaten

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Method

Preheat the oven to 200C.

In a large mixing bowl, rub the butter and the flour together with your fingertips until it resembles fine breadcrumbs.

Add in the beetroot puree and goats cheese. Season with salt and pepper to taste.

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Mix the ingredients together to form a dough. It will be very dry at this stage but it will come together! Do not over work the dough.

Flour the work surface and roll the dough out to a thickness of 2cm.

Cut out the scones in any shape you like! We have gone for circular scones.

Place the scones on a greased baking tray and brush with egg wash.

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Bake the scones for 15 minutes. They should still be soft to the touch.

Leave to cool for 5 minutes wrapped in a clean tea towel.

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Kale & Feta Savoury Scones

makes 10 large scones

Ingredients

250g self raising wholemeal flour (or plain wholemeal flour with 1 tsp of baking powder added)

75g butter, cubed

180g feta, cubed

250g frozen kale, defrosted and drained/squeezed of all water

160ml milk

1/4 tsp nutmeg

salt and pepper

1 egg, beaten

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Method

Preheat the oven to 200C.

In a large mixing bowl, rub the butter and the flour together with your fingertips until it resembles fine breadcrumbs.

In a jug, blend together the kale and milk. We simply used a stick blender for this.

Pour the spinach and milk mixture into the mixing bowl. Add in the feta cheese and nutmeg. Season with salt and pepper to taste.

Mix the ingredients together to form a dough. It will be very dry at this stage but it will come together! Do not over work the dough.

Flour the work surface and roll the dough out to a thickness of 2cm.

Cut out the scones in any shape you like! This time we went for square scones.

Place the scones on a greased baking tray and brush with egg wash.

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Bake the scones for 15 minutes. They should still be soft to the touch.

Leave to cool for 5 minutes wrapped in a clean tea towel.

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You can eat these scones however you like. They are lovely warm from the oven with a little butter. They are equally good cold on the go.

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Or you can be more creative with your toppings.

We’ve topped the beetroot & goats cheese scones with mashed avocado and soft goats cheese.

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And the kale & feta scones with cherry tomatoes, crumbled feta and herbs.

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