Veggie Packed Gluten-Free Scones

Veggie Packed Gluten-Free Scones

These veggie-packed scones feature three different veggies, which make them a great option to have on hand for breakfast or a snack.
Servings 9
Total Time 35 minutes


  • 2/3 broccoli diced 1cm
  • 1 pinch salt
  • 2 1/2 cups gluten free flour plus extra for dusting
  • 3 1/2 tsp baking powder
  • 1 tsp sweet paprika
  • 1 pinch salt
  • 80 g butter grated
  • 80 g baby spinach roughly chopped
  • 2 spring onion thinly sliced
  • 100 g feta cut into cubes
  • 1 cup milk
  • 1 cup cheese grated


  • Preheat oven to 230°C (or 210°C fan bake). Dust a baking tray with gluten free flour or line with baking paper. Bring a kettle to the boil.
  • To a heatproof bowl, add 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.
  • Place flour, baking powder, paprika and a pinch of salt in a bowl. Add grated butter, using your fingertips, rub butter into flour until it resembles breadcrumbs. Fold through broccoli, spinach, spring onion and feta.
  • Add milk, using a butterknife, quickly mix until a soft dough forms.
  • Turn dough out onto a floured surface and knead lightly if needed to pull dough together. Form dough into a rectangle shape and transfer to the lined baking tray. Cut into 9 pieces and spread out slightly. Top with grated cheese. Bake for 15-20 minutes, until golden and risen.
Calories: 291kcal

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