Kawakawa, Cheese and Onion Scones

Makes 12
Prep time 15 mins, cooking time 15 mins
Nutritional Information per serving (~12 grams): Energy 627 kJ (150 kcal), Protein 4.1 g, Fat total 4.9 g – saturated 1.3 g, Carbohydrate 21.8 g – sugars 0.6 g, Sodium 163 mg

Ingredients

1 1/2 cups self-raising flour

25 ml oil

1 cup tasty cheese, grated

1 small onion, finely chopped

50 g kawakawa leaves, boiled

1/4 tsp salt

1/2 cup kawakawa tea

Directions

Preheat oven to 200°C.

Sift flour into a bowl, add salt and pour oil into the flour. Rub the oil into the flour with your fingers until it crumbs.

Add the cheese (leaving a little behind to top the scones), onion and kawakawa leaves to the flour and rub in with your fingers.

Add the kawakawa tea to the dry mixture and fold in with your hands to make a dough. If the dough is looking a little dry, you may add a little more tea or a splash of milk if you don’t have enough tea left.

Sprinkle your clean work surface with a little flour and press the ball into a circle approximately 2 cm thick. With a floured knife, cut the dough into 12 scones. Form them into individual rounds. Sprinkle the tops with the leftover cheese and put them into the oven for approximately 15 minutes or until the tops are golden brown.

Check the scones are cooked by pricking them with a skewer or knife.

Marsha Mackie & John Norris