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Guacamole scones

  • 0:10 Prep
  • 0:25 Cook
  • 12 Servings


  • 3/4 cup chopped avocado (see note)
  • 50g butter, melted, cooled
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/3 cup grated tasty cheese
  • 2 cups self-raising flour
  • 1 1/2 teaspoons Mexican chilli powder
  • 1 teaspoon baking powder
  • 6 cherry tomatoes, halved


  • 1
    Preheat oven to 210°C/190°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  • 2
    Place avocado in a bowl. Using a fork, roughly mash. Add butter, egg, milk and cheese. Stir to combine.
  • 3
    Sift flour, chilli powder and baking powder into a bowl. Add avocado mixture. Stir until just combined.
  • 4
    Spoon mixture into prepared pan. Top each scone with a tomato half. Bake for 20 to 25 minutes or until golden and scones spring back when lightly touched. Cool in tray for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Source: taste.com.au


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