This Australian native greens and bush tomato scone is absolutely delicious and a real winner!
Warrigal Greens is a wild spinach native to Australia, New Zealand and eastern Asia. It is also called 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 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! I thought this native spinach would be great in a savoury scone inspired by the ones my husband’s mum makes. It is made as one loaf instead of the classic little round ones. She introduced me to a recipe using silverbeet, sundried tomatoes and cheddar cheese. I created my 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 (like with blueberries and kale or wild edible weeds). It is dangerously delish, especially the crunchy sides. Our friend Tracy, who helps me with English proofreading, 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
100 g 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 in water and salt for about 2 minutes.
Drain the water, 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 two 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 it cool and slice to serve as a side or picnic snack.
