Savoury Bush Scone
Updated: Jan 8
This wild greens and bush tomato scone is a perfect recipe for the forest picnic basket!
Last summer our friend Tracy brought us some “extra” wild spinach invading their veggie garden. When I say “extra” it was a big full tub! This leafy green is native to Australia, New Zealand and eastern Asia. It is called Warrigal Greens or New Zealand Spinach but also has other names depending on the location. High in antioxidants and vitamins, the taste is similar to “Popeye’s spinach” but milder with thicker triangular leaves. It has a very unique texture (like little bubbles if you look closely at the underside) and leaves should always be blanched before eating to remove the oxalate. The plant is invasive, but it can go ahead and take over my garden too! I thought this native spinach would be great in a savoury scone inspired by the ones that my husband’s mum makes. Instead of the classic little round ones, it is made as one loaf. She introduced me to a recipe using silverbeet, sundried tomatoes and cheddar cheese. I created my own version with Warrigal Greens, bush tomato seasoning and eye cheese but depending on what is in the garden, you can do any variants you like. It is dangerously delish, especially the crunchy sides. Our friend gave me some feedback on the recipe and said “this is a real winner”.
Warrigal greens (or New Zealand Spinach) • © Bottle and Brush Studio 2020
RECIPE
INGREDIENTS:
Warrigal greens (fresh leaves, quantity that fills a medium saucepan)*
1 spring onion, chopped
2 cups of self-raising flour
125g butter
1 cup shredded eye cheese (Masdaam or Jarlsberg but cheddar also works)
1 cup of milk
1 tsp bush tomato ground**
Pinch of salt
*Warringal greens can be substituted with spinach or silverbeet.
** Bush tomato can be substituted with chopped sundried tomatoes.
PREPARATION: Wash the warrigal greens and blanch for about 5 minutes.
Drain the water and squeeze the greens to remove as much water as possible and chop finely.
Preheat oven to 220C (425F).
Mix flour and salt and add butter using 2 knives to chop it into small pieces.
Add milk in the middle and stir well with a wooden spoon.
Fold in the rest of the ingredients and place the dough on baking paper in an oven-safe flat dish.
Sprinkle some extra cheese and bush tomato on top if desired.
Bake for 20-30 minutes until it looks crusty and golden.
Let cool and slice to serve (or pack it up for the picnic basket!)
