Delicious. Nutritious. Satisfying. Filling. We could go on! Take your lunch or picnic game to the next level with these deliciously filling scones, with an iron-packed Spinach booster. 

Top tip: if you have hungry little ones, this is a fantastic one to keep at the ready in a tupperware.

Ingredients (make 16 small scones)

To serve

  • Philidelphia
  • Caramelised onion chutney


  • Preheat the oven to 200oc.
  • Put the flour, baking powder and spinach powder in a large bowl. Add the butter and rub in with your fingertips until the mixture looks like breadcrumbs.
  • Mix the eggs and milk together. Add the egg mixture into the flour and mix to a soft, sticky dough (You might not need to add all of the egg mixture).
  • Tip onto a floured surface and lightly knead the dough to bring it together. Roll it out to a rectangle about 2cm thick.
  • Cut into as many rounds as possible and place them on greased baking trays. Brush the tops of the scones with a little extra milk.
  • Bake for 12–15 minutes, or until the scones are a pale, golden-brown colour.
    1. Once cool, split the scones and spread with onion chutney and add a dollop of Philadelphia.


    Eat it before anyone else does, but don't forget to send us a pic!


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