Savoury Bush Scone
Updated: Feb 2
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 that was invading their veggie garden. When I say “extra” it was a big full tub, I could not believe it! 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, rich in 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 as not only do I find it so delicious but it also makes an excellent ground cover! I thought this native spinach would be great in a savoury scone inspired by the ones that my husband’s mum makes as a full loaf instead of the classic little round ones. 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 and I’ve got to admit, I was impressed! It is dangerously delish, especially the crunchy sides I can’t stop pecking at when fresh from the oven. Our friend, who is an English teacher and proof reads the first drafts of my recipes (hi Tracy!), gave me some feedback on the recipe and said “this is a real winner”. She made one to share on a picnic lunch we had recently at the opening of Arbour Festival, a local event celebrating the region’s recovery from last year’s bushfires. It was the perfect picnic food for the occasion, which was an indigenous woven basket workshop in the middle of an arboretum that survived the fires. To me, that’s what Snowy Foodie is all about: sharing, creativity, discoveries, culture, homegrown food, nature and delicious recipe stories!
Warrigal greens (or New Zealand Spinach) • © Bottle and Brush Studio 2020
Warrigal greens (fresh leaves, quantity that fills a medium saucepan)*
1 spring onion, chopped
2 cups of self-raising flour
1 cup shredded eye cheese (I love masdaam or jalsberg 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.
Pre-heat oven at 220C (425F).
Mix flour and salt and add butter using 2 knifes 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!)