These make great picnic or lunchbox alternatives and are a fun light dinner. I used to love having cheese scones for tea when I was growing up- I’ve simply added to that idea by stuffing them full of veg too! And it’s very easy to adapt this recipe- sweetcorn or peas would work well too- or you could try grated carrots- whatever you’ve got in the house!

Ingredients-

1/2 red pepper

1/2 green pepper

5-6 spring onions

6-7 olives

2 handfuls of baby spinach 

300g self raising flour

50g butter

120g cheddar

200ml milk

Finely dice the peppers, finely slice the spring onions and olives, finely chop the spinach

Sieve the flour into a mixing bowl 

Cut the butter into cubes and add to the bowl 

Use your fingertips to rub the butter into the flour until it looks like breadcrumbs

Add all the veg and stir through

Grate the cheese

Add around 2/3 of the grated cheese to the mixing bowl and stir through 

Add the milk

Use a knife to cut the milk in (don’t over mix at this point- just enough to combine everything)

Grease a baking tray

Then flour it

Pour the dough onto the baking tray and squash slightly into a thick circle

Cut into 8 pieces with a knife

Separate the pieces slightly so they have room to expand as they cook

Brush the tops with a little milk

Then top with the left over grated cheese

Pop into a preheated oven at 180 degrees for 20-25mins

Yum!! Serve warm- slice and spread with a little butter. Or eat them cold in lunch boxes or picnics!