If I offered my lot smashed avo on toast they would refuse to even taste it. Hidden in a scone however, avocado was deemed acceptable. Both of my boys asked for seconds after tasting these scones which they dunked into some turnip and apple soup.
These scones are lovely with soup, as above, or alone as a savoury snack. The halloumi adds some saltiness which complements the avocado perfectly. I added some chopped pumpkin seeds on top for a protein boost.
- 150g self raising flour
- 75g wholewheat or wholegrain flour
- 1 tsp baking powder
- 20g coconut oil
- 1/2 avocado mashed
- 150ml milk
- 100g grated Halloumi (I used a light Halloumi)
- Pumpkin seeds or other seeds to sprinkle on top.
- Preheat oven to 180 degrees celcius (fan oven).
- Add the flours and baking powder to a bowl and mix.
- Add the coconut oil and use your fingers to disperse it and break up any lumps.
- Add the mashed avocado, the grated cheese (use the fine grater), followed by most of the milk and the mixture should come together into a large ball.
- Add more milk if it is too dry.
- Gently turn out the dough onto a floured surface and cut out scones (I get about 6 scones from this mixture)
- Wet the top of each scone with milk and sprinkle on some seeds.
- Bake for 25 to 30 minutes until scones appear golden.