For a good scone, you need to have everything ready and not over mix. They are relatively easy and I like because they can be served for morning tea as well as lunch. Do try these as they are flavourful and delicious. I adapted this recipe from the Ripe café cookbook called Ripe Recipes – a third helping.

Broccoli & Spinach Scones


160g broccoli, cut into large florets

340g plain flour

1 teaspoon salt

½ tsp baking soda

1 and a ½ teaspoons baking powder

1 teaspoon cumin seeds

1 teaspoon mustard powder

½ teaspoon cayenne pepper

100g unsalted butter, cold and grated

1 egg

125ml natural yoghurt

½ cup milk

40g spinach leaves, roughly chopped

1 spring onion, finely chopped

65g sundried tomatoes or fresh cherry tomatoes, roughly chopped

50g cheddar cheese


Preheat oven to 200 degrees.

Place broccoli into a microwave safe bowl with a tablespoon of water. Cover and microwave on high for a minute. Remove, shake and return to microwave for a further minute. Drain and when cool enough to handle, finely chop the broccoli and set aside.

In a large mixing bowl combine the flour, salt, baking soda, baking powder, cumin seeds, mustard powder and cayenne powder. Add the cold grated butter and using your fingertips, rub it into the dry mix until it resembles fine breadcrumbs.

In a small bowl, lightly whisk the egg, yoghurt and milk together.

Tip the dry ingredients onto a clean work bench. Make a well in the middle of the flour. Add the egg mixture along with the broccoli, spinach, spring onion, tomatoes and cheese. Use a butter knife and cut the liquids and vegetables into the flour until just combined. Do not worry if there are small unmixed lumps.

Transfer the dough onto a lightly floured baking tray. Pat the dough into a rectangle that is approximately 2 centimetres high and cut into 8 triangles.

Separate the scones out a little so they have room to rise. Brush the tops with a little milk and bake for 15 -18 minutes or until cooked through. Serve warm.