Cheese and Warrigal Greens Scones

These scones use Warrigal Greens from the school garden. If you don’t have any, just use spinach or kale. Warrigal Greens need blanching before using, and I would suggest doing the same with any other green you choose to use.

• 1 cup SR flour

• 1/4 tsp salt

• 25g butter

• 1/4 cup cheese

• 1/4 cup Warrigal Greens (blanched, drained and any liquid squeezed out)

• 1/3 cup milk

• extra milk for brushing tops

Preheat oven to 250, and place baking paper on a baking tray

Add salt and butter to flour in bowl, and rub together between fingertips until it looks like breadcrumbs

Grate cheese and add to bowl

Chop Warrigal Greens and add to bowl

Add milk to bowl, and using a butter knife, make a cutting action to mix

When it has almost all come together, tip onto bench and gently bring together with your hands (do not knead - you will end up with tough scones!)

Flatten until about 1.5-2cm and cut out with scone cutter, bringing dough together again when you can’t cut any more. Repeat until dough is used up. This recipe will make about 6 scones

Place scones on baking paper, and brush tops with milk

Bake in hot oven for 13 minutes until golden brown