Savoury Cheese and Spinach Buttermilk Scones

How good is it to visit your family bearing home baked treats, still warm from the oven, to share?  The cheesy savoury aroma is irresistible. Wilbur likes his with a little butter and vegemite.  You could almost feel virtuous as there is lots of green spinach goodness and no sugar. 
Best eaten just after baking or the same day. These would be a great crowd pleaser for breakfast or brunch too.  I doubt there will be any left over!  
Enjoy!  Colleen

Savoury Cheese Scones. Feed Your Inner Cook

Savoury Cheese Scones. Feed Your Inner Cook

Preparation   20 minutes
Cooking        15 - 20 minutes
Makes           approx 22 - 24 

Ingredients
3 cups Self Raising Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Mustard Powder  
dash ground White Pepper
1 cup (firmly packed) baby spinach leaves - finely chopped
3 cups grated Cheddar cheese  (reserve 1/3 to 1/2 cup to sprinkle on top)
1 tablespoon Grated Parmesan cheese (optional)
1 1/2 cups greek yoghurt and 1/2 cup milk stirred together OR  2 cups ButterMilk

Method
Preheat oven to 200 ℃ and line 2 scone trays with baking paper.

In a large bowl : Sift together -  the Self Raising Flour, Baking Powder, Salt, Mustard Powder and Pepper.

Stir in with a knife - the grated cheese, Parmesan and chopped spinach into the flour mix.

Make a well in the middle of the mixture and gently pour in the combined yoghurt/milk stirring with the knife until just combined and all flour incorporated.  Don't overstir or it toughens the flour.

Use two dessert spoons to dollops blobs of mixture onto your trays - should get about 10 per tray.  I usually get about 20 in total. Leave a few centimetres between each to allow for spreading.

Sprinkle the reserved grated cheese over the scone mixture.

Bake for approx 15 - 18 minutes.  Test with a skewer, and cheese with be golden melted on top.

Serve hot.  Eat as they are or as Wilbur recommends, split apart and spread with a dash of butter and a little vegemite.

So yummy.   Enjoy!   Colleen