Loverly food: broccoli, fetta and parsley mini scones

173The lovely Reem tweeted Amy and th3litteredhen and me on Saturday asking for some kiddo inclusive baking recipes. By the time I got back to her with ideas (I was at my much loved weekly Pilates session) she’d already made fruit scones and then, of course, I had to make scones too.

We still have a LOT of broccoli to use up and I went savoury cos lunchboxes and two birds with one stone and all that!

Now this recipe is one of my favourite kinds – using lots of good, healthy ingredients that are needing using up from the fridge and it is a one bowl mix situation plus created very few dishes. The kiddos even ate them happily so WIN!

Ingredients

  • 3 cups plain flour – if you want to use wholemeal then please do – they will just need a bit more yoghurt
  • 1 tablespoon baking powder
  • 1 and a half cups plain yoghurt
  • 1/2 small head broccoli, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 3/4 cup fetta cheese, crumbled
  • 1 tablespoon chia seeds
  • salt to taste
  • milk to “wash” the scones with

Method

Preheat oven to 180 degrees.

Place all ingredients in a large bowl and mix….don’t overmix as scones aren’t very forgiving with that.

Put mix on lightly floured benchtop and gently press the mix down until it’s about 2.5cm thick but truly, this doesn’t matter too much as long as the size you go with is consistent and you adjust cooking time accordingly.

Cut out the scones with an espresso cup or something of that ilk and place on a lined baking tray. When you’ve cut out as many as you can, lightly bring together dough and press it out again.

Brush the scones with a bit of milk – this makes them go a lovely golden brown on top – and bake for around 15 minutes but check at the 10 minute mark to see how they’re faring.

Allow to cool on an cooling rack and place in air tight container. They’ll last a few days in a container but as with all scones will freeze really well too.

 

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