I love making scones as they are a) incredibly easy to make b) pretty fool proof and c) you can really add in anything (sweet or savoury) to them and they generally turn out ok. Little Lady is currently going through a phase where she weirdly likes food that is green so I am trying to add in some element of “greenness” to her food. These Spinach and Cheese Scones are so easy to make and tick all the criteria that my 2.5y old Princess requires for an easy snack or meal. They are a bit green, easy to hold and taste yummy and for my criteria they are full of iron and calcium, take hardly any effort to make and freeze beautifully. They are also egg free so a great option for those little ones who are allergic. Perfect for a snack or a meal and easy food on the go! 

This recipe makes about 6-8 scones depending on how big your cutters are.

250g self raising flour

75g butter (preferably unsalted)

75g grated cheese (we like very mature cheddar)

75g spinach (uncooked leaves or cooked from frozen – chopped very finely)

200ml milk

1tbsp Marmite (optional but we find it just gives the scone an extra flavour element)

Put the flour and butter into a bowl and, with your fingers, mix together until you get a firm dough. Add the cheese, spinach,  (Marmite if using) and milk and, again with your fingers, make sure it is all mixed properly and the spinach is distributed among the dough evenly. Flour a work surface or chopping board well and roll the dough onto it until it is about the 3cm thick. Using a cookie cutter cut out pieces and re-roll any off cuts to make more scones. Brush each one with a little milk and grate some cheese on the top. Put on a greased baking tray or non stick baking sheet. Cook in the oven at 200 degrees C for about 16-18 minutes until they are just starting to brown on top. Delicious warm or cold and they freeze really nicely wrapped individually in clingfilm.