1 1/3 cups whole wheat flour
1 tsp baking powder
good pinch white pepper
1/2 cup sharp grated cheddar cheese, reserving 2 tsp
4 spring onions, chopped finely
1 package frozen spinach, defrosted, excess water squeezed out, chopped finely
2 tbsp canola oil
1/3 cup skimmed milk (reserve 1 tbsp for glazing)
half tsp paprika (optional)
Preheat oven 1350°F then place a large baking sheet into the oven.
Mix the flour, baking powder and pepper together, add the spinach and spring onion then sprinkle grated cheese into the mixture to distribute it evenly.
Make a well in the centre of the mixture and pour in the oil and half the milk, mix together and add the remaining milk until you have a soft but firm dough.
Lightly flour a surface and gently roll the dough 2cm thick. Cut out scones with a medium cutter and then place on the hot oven tray. Pull together any scraps and roll out again to get an extra couple of scones.
Glaze the tops with the extra milk and sprinkle a little cheese and paprika (if using) on the top of each scone.
Bake for 12-15 minutes until golden brown.
Nutrition per serving