Zucchini and Carrot Scones

11 Ingredients

Number of servings

18

375grams WW smooth ricotta cheese
3 cups plain flour
120grams butter, softened
250grams WW zucchini & carrot spaghetti
1teaspoons baking powder
1/2teaspoons fennel seeds
1/2teaspoons ground black pepper
1/4teaspoons salt
1teaspoons garlic powder
1teaspoons onion powder
1/2 cup parmesan or tasty cheese, grated

Description

I used my zucchini and carrot spaghetti sample to make healthy savoury scones. Easily adapted for GF requirements.

Method

Step 1 of 7

Preheat the oven to 180C (fan forced) and line a baking tray with baking paper. Roughly chop the spaghetti noodles into small pieces and set them aside in a dish lined with paper towel to reduce the moisture content.

Step 2 of 7

Put the dry ingredients into a mixer and stir a few times to combine them. (I used a stand mixer)

Step 3 of 7

Add the butter and mix until it breaks up in the flour.

Step 4 of 7

Add the ricotta and parmesan (or tasty) cheese and continue mixing to form a sticky dough.

Step 5 of 7

Add the chopped zucchini and carrot spaghetti and mix until it is evenly combined in the dough. Turn the dough out onto a piece of cling film, wrap it tightly and refrigerate for 15 minutes to cool down.

Step 6 of 7

Remove the cling film and place the dough on a floured surface, gently knead it into a large ball. Divide it into quarters and flatten it down to around a 1/2 inch (2.5cm) thickness (I do this by hand, the dough is quite soft and sticky so dust it with flour to make it easier). You can either hand form or cut the scones with a biscuit cutter. Put the scones on the prepared baking tray and then into the oven.

Step 7 of 7

Bake for 30 minutes or until golden brown on top. They're delicious hot with a little butter and perfect as a meal accompaniment instead of bread rolls, or just a savoury bite with a cuppa.