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.
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.