Super Savoury Scones

Makes 12-16 scones

1 medium (350g) leek, finely chopped

1 bag (150g) baby spinach leaves

2 teaspoons chopped fresh thyme

½ cup fresh parsley, finely chopped

¼ cup chopped fresh basil leaves

2 tablespoons fresh thyme leaves

1 tablespoon butter

6 cups plain flour

6 teaspoons baking powder

1 tsp each salt and ground black pepper

100g butter, cold

1 large tomato, diced

200g feta cheese, crumbled

1 cup buttermilk, approx

1 x 150g brie round, cut into thin strips

To serve, butter or cream cheese, and sweet chili chutney

Preheat oven to 180°C. Grease an oven tray and line with baking paper.

Place the leek, spinach and herbs in a food processor and roughly chop. Heat butter in a frying pan, add leek and herbs, cook, stirring occasionally, until leek is soft and liquid has evaporated; cool.

Sift together the flour, baking powder, salt and pepper in a large bowl. Lightly rub the cold butter into the dry mixture. Add the leek mixture, tomato, and feta cheese. Add enough buttermilk, to only just combine.

On a lightly floured surface, empty bowl and pat lightly together into a rectangular shape. Use a 8cm round cutter to cut into rounds and place onto lined baking tray. Top with a slice of brie.

Bake for 18 minutes until golden. Leave to rest for 5 minutes before serving with butter or cream cheese and sweet chili chutney.

HEALTHY TIP

To make these last, keep them in the fridge covered in beeswax cloth, and reheat for 5-10 minutes in a warm oven. Buttermilk gives any scone a delicious softness but it can easily be substituted with plain milk; use enough to make the dough sufficiently wet to bind together.