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Guacamole scones
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Satisfying lunchbox scones for a tasty snack!
Ingredients:
  • 187.50 ml chopped avocado (see note)
  • 50g butter, melted, cooled
  • 1 egg, lightly beaten
  • 257.50 gm milk
  • 82.50 ml grated tasty cheese
  • 300.00 gm self-raising flour
  • 1 1/2 tsp Mexican chilli powder
  • 4.00 gm baking powder
  • 6 cherry tomatoes, halved
Instructions:
  • Preheat your oven to 210°C (190°C fan-forced) and grease a 12-hole muffin pan with 1/3 cup capacity.
  • In a bowl, gently mash the avocado with a fork. Mix in the butter, egg, milk, and cheese until well combined.
  • Combine flour, chilli powder, and baking powder in a bowl. Mix in the avocado mixture until just combined.
  • Spread mixture evenly into the pan. Place a tomato half on top of each scone. Bake until golden and scones spring back when touched, about 20-25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

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