Recipe - Brussels Sprouts with Cheese Scone


  • 80 g Brussels sprouts (or a generous handful of other leafy greens), finely sliced
  • 200 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 pinch salt
  • 50 ml milk (you can use any kind of milk to hand)
  • 2 medium or large eggs
  • 40 g cheese, of any variety
  • 1 splash of oil, for frying



  1. Grab a mixing bowl and toss in the sprouts or leafy greens. Add the flour, the bicarbonate of soda and salt and mix together. Make a well in the centre of the dry ingredients then add the milk and crack the eggs on top and crumble in your cheese!
  2. Mix together with a wooden spoon until it’s a pliable dough… but not too sticky. If it sticks to your hands, add a tablespoon of flour or If it cracks, add a splash of water.
  3. Flour your work top or work surface and tip the dough onto it. Knead briefly making sure to work the dough with your knuckles and palms to stretch it a little.
  4. Roll it out with a rolling pin or flatten it with your hands to around 2cm (1 inch) thick. Using a cookie cutter, or the top of a glass and a knife, cut scones from the dough to your preferred size.
  5. Heat a little oil in a frying pan over medium heat and drop in each round of dough – you may need to cook them in batches. Fry for a few minutes on each side, or until risen and golden.
  6. Keep the scones warm while you cook the others until you run out of dough. Serve warm.


- Enjoy -