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Cheesy Tex Mex Scones

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Serves 8

Cheesy Mexican flavoured scones, packed with vegetables and high in fibre. Perfect for lunchboxes both big and small.
Per scone: 753.9kj (179.5 cals); 5.3g total fat (2.7g saturated fat); 4.7g fibre


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You’ll need

1 tsp olive oil
1 small onion (80g), finely chopped
1 carrot (100g), finely chopped
½ red capsicum (100g), finely chopped
½ tsp salt
2 cups wholemeal self raising flour
2 tsp baking powder
½ cup parsley, finely chopped
¾ cup (60g) 50% reduced fat tasty cheese
1 tsp cumin
1 tsp smoky paprika
½ tsp cayenne pepper (optional)
1 tbsp (25g) margarine or butter at room temperature
1 cup low fat milk (1% fat or less)
Oil spray

Let’s go

Heat oven to 200°C and line a baking sheet with baking paper. Heat oil in a non-stick frying pan and add onion, carrot, capsicum and garlic with a pinch of salt. Cook on low for 10 minutes until vegetables are soft. Remove from heat and allow to cool a little.

Mix flour, baking powder, parsley, cumin, paprika and cayenne pepper together in a bowl. Add margarine/butter and mix through with your hands to resemble breadcrumbs. Stir through cooked vegetables and cheese and gradually add milk, mixing quickly together to form a stiff dough – be careful not to overmix.

Place onto a floured surface and form an even circle shape. Cut into 8 wedges and place on the baking sheet. Spray lightly with oil and bake for 20-25 minutes. Serve warm or cold. Scones freeze well so perfect to make on the weekend for quick, healthy lunches during the week.

 

Why it’s good for you
I adore Mexican flavours so anything Mexican lifts my mood which is go to be good, don’t you think? These scones are so good for you – packed with vegetables, wholemeal flour with a little low fat tasty cheese. Delicious!
Per scone: 753.9kj (179.5 cals); 5.3g total fat (2.7g saturated fat); 4.7g fibre

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