Name: Spinach & cheese monster scones
Cook time: 30 min
Total time: 30 min
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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