Spinach & cheese monster scones

  • 30 mins cooking
  • Makes 16 Item
  • Print


Spinach & cheese monster scones
  • 250 gram packet frozen spinach, thawed, finely chopped
  • 2 1/2 cup (375g) self-raising flour
  • 1 tablespoon caster (superfine) sugar
  • 50 gram butter, chopped
  • 1/2 cup (60g) cheddar cheese coarsely grated
  • 3/4 cup (180ml) milk


Spinach & cheese monster scones
  • 1
    Preheat oven to 240°C (220°C fan forced). Oil a deep 20cm square cake pan.
  • 2
    Squeeze out excess liquid from spinach. Combine sifted flour and sugar into a medium bowl, rub in butter. Stir in cheese and the spinach then stir in milk to make a soft sticky dough. Turn dough onto a floured surface, knead lightly until smooth.
  • 3
    Press dough out to a 2cm thickness. Cut 16 x 4.5cm rounds from dough. Place scones, just touching, in pan.
  • 4
    Bake about 20 minutes. Serve warm.


Unbaked scones can be frozen for up to a month. Bake them from the freezer, adding about 10 minutes to the baking time.

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