These are a great alternative to sandwiches in the lunchbox. Shape into one large scone and cut into wedges, or make into individual little scones.
EVERYDAY CANTEEN RECIPE
2 cups wholemeal self raising flour
1/2 teaspoon baking powder
3 tablespoons plant based spread / margarine
1/2 cup chopped herbs (we used chives and oregano)
1 carrot (grated)
1 zucchini (grated)
1/3 cup spinach (finely chopped)
1 cup grated cheese
1/3 cup milk of choices
2 cloves of garlic (minced)
Salt and pepper to season
Heat fan forced oven to 180 degrees and line a tray with baking paper.
Add flour, baking powder, plant based spread, salt and pepper into a large bowl and mix with your hands until it forms a bread crumb like consistency.
Stir through mixed herbs, vegetables and cheese. Gradually add the milk, mixing to form a stiff dough.
Shape into a large circle and place dough on an oven tray.
Score top of the dough into 8 wedges and top with garlic and additional cheese if you wish.
Bake for 40-50min until golden and cooked through.
NOTE – if making small, individual scones the cooking time will be closer to 20-30min.