5 from 1 reviews
Carrot, Kale & Cheese Scones
May 14, 2019
: 12
: 10 min
: 15 min
: 25 min
: Easy
These scones are great for *6 month old bubs, toddlers and mum and dad! Makes a perfect non-messy breakfast, lunch or snack. Full of yummy goodness without any nasty ingredients.
Ingredients
- 225g Self-raising flour
- 1 tsp baking powder
- 45g butter + extra for greasing
- 150g grated swiss cheese (or other low sodium alternatives use ricotta or mozzarella)
- 1 carrot (grated)
- 1 handful of finely chopped Kale (or spinach)
- 60ml milk
- 1/2 tsp of mixed herbs
Directions
-
Step 1
Preheat oven 200 degrees celcius, grease muffins tin -
Step 2
In a bowl add flour, baking powder and then rub room temperature butter in, until breadcrumb texture. -
Step 3
Add cheese, carrot, kale and mixed herbs, then mix. Add milk and mix until a sticky dough has formed. -
Step 4
On a floured surface knead dough and form 12 small dough balls. Then place each ball into the muffin holes. -
Step 5
Please in oven for 15 minutes until golden brown. Storage: airtight container for up to 5 days OR freeze up to 3 months.
