These scones are quick and easy to whip up for afternoon tea, to accompany delicious homemade soup, or if you have unexpected guests.
Serve the scones warm, split open and spread with a little butter. Try topping them with slices of fresh tomato and salt and pepper for an extra tasty treat.
|5 ½||teaspoons||baking powder|
|75||grams||finely chopped spinach (about 3 handfuls)|
|1||cup||chilled soda water|
3: Mix together cream and soda water in a separate bowl/jug. Make a well in the dry ingredients and pour in the liquid. Mix with a knife until the ingredients are just combined.
4: Turn out onto a lightly floured surface, pat into a rough rectangle approximately 4cm thick. Cut into 12-16 pieces and place on to prepared baking tray.
5: Bake until scones are puffed up and golden brown (about 15 – 18 minutes).
Adapted from Annabel Langbein’s Free Range in the City cookbook