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Cheesy Rocket Scones
We love the way these can be quickly whizzed up in a food processor. You can also make the mixture in advance and freeze it until needed.
Prep Time
10 mins
Cook Time
15-20 mins
Serves
makes 12-16
Nut Free
Vegetarian
Baking
Quick & Easy
Kiwi
Kids
$
Ingredients
4 cups self-raising flour, plus extra for dusting
1 1/2 tsp baking powder
1 tsp salt
a pinch of cayenne pepper, (optional)
3 handfuls of rocket or spinach leaves, finely chopped
200 g tasty cheese, grated
1 cup cream, chilled
1 cup soda water, chilled
butter, to serve (optional)
Method
STEP 1
Preheat oven to 200ºC and line a baking tray with baking paper.
STEP 2
In a mixing bowl combine flour, baking powder, salt and cayenne, if using.
Mix in chopped leafy greens and cheese.
In a separate bowl or jug combine the cream and soda water.
Make a well in the centre of the dry ingredients and pour in the liquid.
Mix with a knife until just combined.
STEP 3
If making in a food processor or electric mixer, pulse together flour, baking powder, salt, cayenne, leafy greens and cheese to combine.
Add soda water and cream, pulsing 3-4 times until mixture just starts to come together.
STEP 4
Turn out onto a lightly floured surface and pat into a rough rectangle about 4cm thick.
Cut into 12-16 pieces and place on prepared baking tray.
Bake until scones are puffed and golden and they bounce back when pressed (about 15-18 minutes).
STEP 5
Serve warm or at room temperature, split open and spread with a little butter, if desired.
TIPS
Freeze if not using the same day. When ready to use, thaw and reheat for 5 minutes in an oven preheated to 220ºC.
If you have any left over the next day, they are also good split in half, toasted, spread with butter and topped with sliced tomato and a little salt and pepper.
