Delicious. Nutritious. Satisfying. 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.

Recipe by Laura Wills

Ingredients (makes 16 small scones)

450g self raising flour
2 tsp baking powder
2 tbsp Jux Spinach Powder
100g butter, cut into pieces
2 eggs
4tbsp milk

    To serve

    Caramelised onion chutney



      1. Preheat the oven to 200c
      2. 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.
      3. 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).
      4. Tip onto a floured surface and lightly knead the dough to bring it together. Roll it out to a rectangle about 2cm thick.
      5. 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.
      6. Bake for 12–15 minutes, or until the scones are a pale, golden-brown colour.
      7. 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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