Carbs don’t kill. 🔪
Ingredients for servings
2.5 cup(s) of self raising flour
1 cup(s) mixed grated cheese we used cheddar and mozarella
1 cup(s) baby spinach chopped
1 tbsp onion powder
1 cup(s) almond milk
0.5 tsp salt
0.5 tsp pepper
30 g unsalted butter, melted
1 tbsp butter, melted
0.25 cup almond milk
0.5 tsp ground coriander
0.5 tsp rosemary
pinch of salt and pepper
for the mix
for the coat
Preheat your oven to 180°C (360°F) and line an oven tray with baking parchment.
Mix the ingredients for the coat in a cup and set aside.
In a bowl combine the grated cheese mix, spinach, onion powder, salt, and pepper.
Add in the flour in batches, then mix in the almond milk and add in the melted butter until it all comes together.
Knead the formed mix with your hands.
Form medium sized spheres in your hands with the mixture.
Place your spheres on the tray.
Brush each of them on all sides with the coat using a kitchen brush.
Bake for 25-30 mins until lightly browned.
Check if the scones are thoroughly cooked by using a toothpick or a fork.
Goes well with our Veggie Curry Cream Soup.