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Veg Packed Wholemeal Scones with Feta

Servings 8
Prep Time 15 mins
Cook Time 20 mins


  • broccoli, diced 1cm
  • 40g baby spinach, roughly chopped
  • 1 spring onion, thinly sliced
  • 50g feta, cut into cubes
  • cups wholemeal flour
  • tsp baking powder
  • ½ tsp sweet paprika
  • Pinch of salt
  • 40g butter, grated
  • ½ cup milk
  • ½ cup cheese, grated (e.g. edam, cheddar, tasty)


  • Preheat oven to 230°C (or 210°C fan-bake). Dust an oven tray lightly with flour or line with baking paper. Bring a kettle to the boil.
  • Prep broccoli. In a heat-proof bowl, place broccoli and a pinch of salt and cover with boiling water. Cover with a plate and leave to cook for about 4 minutes. Drain well and pat dry.
  • Prep spinach, spring onion, feta and cheese. Place flour, baking powder, paprika and salt in a bowl and use hands to work butter into flour until it resembles breadcrumbs. Fold through the feta, broccoli, spinach and spring onion.
  • Stir in milk quickly using a knife until a soft dough forms. Turn out dough onto a floured surface and knead lightly. Roll into a long roll then cut into 2cm thick rounds. Place scones on oven tray and top with cheese. Bake for 15-20 minutes, until golden hand have risen.


Makes 8 scones
Energy: 163 cals (637kJ)
Fat: 7.8g
Protein: 6.2g
Carbs: 13.4g
Calories: 163kcal