Want quantity when baking, so you don’t have to keep cooking! Say hello to my l…

Want quantity when baking, so you don’t have to keep cooking!

Say hello to my little friends 👋🏼 Antipasto Scones! You’ll get 17 savoury morsels to chow down on. Enjoy them when entertaining friends, make them with your kids or cook and freeze them, for a perfect go-to when you need something to fill a lunchbox.

ANTIPASTO SCONES
2 spring onions, finely sliced
½ cup sun-dried tomatoes, finely chopped
50g (5 cubes) frozen spinach, defrosted
⅓ cup grated parmesan or feta
1 tsp salt
1 tbsp oregano
1 cup sour cream
1 cup soda water
3 cups self raising flour + extra

Preheat oven to 200°c. Mix 1st stage ingredients together in a large bowl. Add sour cream and mix well. Add soda water and flour. Mix until combined (mixture will be sticky). Turn out onto a floured bench + sprinkle with extra flour. Knead briefly until dough comes together (if still sticky, sprinkle with more flour). Press the dough with your hands to a thickness of roughly 2cm. Use an 6cm round cutter to cut out 17 scones. Place close together on a lined baking tray and brush the tops with sun-dried tomato oil (from jar). Bake for 20 minutes, or until lightly golden.

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