Ingredients
- 1 cup plain wholemeal flour
- 1 cup plain white flour
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 6 teaspoon olive oil
- ½ cup reduced fat natural yoghurt
- ⅓ cup reduced fat milk
- 4 teaspoons basil pesto (see the WASCA
- website for a nut free version)
- 1 cup corn kernels, drained
- ½ cup diced tomato
- 2 tablespoons extra reduced fat milk
Method
- Preheat oven to 180°C, line a baking tray with greaseproof paper
- Sift dry ingredients into a large bowl
- Gently mix olive oil, yoghurt and milk into dry ingredients until just combined. Be careful not to mix to much or the dough will become stiff and make tough scones
- Roll dough out to a 30cm square on a floured board
- Spread pesto over dough, sprinkle over corn and tomato
- Roll dough into a sausage shape
- Cut roll into 2cm rounds, place on a baking tray (laying on their sides), brush tops with milk
- Bake for 15 minutes or until browned and cooked through.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 560kJ | 773kJ |
| Protin | 4.3g | 5.95g |
| Total fat | 3.7g | 5.12g |
| Saturated fat | 0.7g | .95g |
| Carbohydrate | 19.5g | 27g |
| Sugars | 2.2g | 3.14g |
| Dietary Fibre | 2.1g | 2.9g |
| Sodium | 170mg | 235mg |
