Now before you say anything, yes we know Aboriginals didn't bake a lot of scones! But these are great and the first settlers relied on the salt bushes around Perth for their greens. Aboriginal people didn't eat salt bush because they didn't have pots to boil water.
We used Rhagodia baccata (you can use spinach if you want). Rhagodia (and other salt bushes) should be boiled for 5 minutes and then rinsed well before eating because they have soluble oxalates in them which may have ill-effects (Note that other plants such as spinach, black tea, & cocoa also contain soluble oxalates. Oxalates are a normal part of the diet and amino acid and asorbic acid metabolism).
Serves: 12 Preparation time: 15 minutes or less
Ingredients
1 cup grated tasty cheese
1 cup Rhagodia leaves
1 tablespoon finely chopped onion
1⁄4 teaspoon ground pepper
2 1⁄2 cups self-raising flour
1 cup milk
2 tablespoons cream (we don't use cream and they are still delicious)
Method
1. Prepare Rhagodia: First strip the Rhagodia leaves from the branch. Try to choose the newest softest leaves (think the texture of spinach). Next, boil the Rhagodia for 5 minutes in about a litre of water, then rinse thoroughly and drain. Finally, chop the Rhagodia roughly.
2.Preheat oven to 180°C.
3.Combine cheese, Rhagodia, onion and pepper.
4. Stir in flour, then mix in milk and cream. Add a little extra milk if required.
5. Knead lightly on a floured bread board, flatten dough out to about 2 cm thickness and cut into 5 cm rounds.
6. Place on a tray lined with baking paper, brush with milk and bake for approximately 15 to 20 minutes until lightly browned.Serve with some butter or they are equally delicious on their own.
We used Rhagodia baccata (you can use spinach if you want). Rhagodia (and other salt bushes) should be boiled for 5 minutes and then rinsed well before eating because they have soluble oxalates in them which may have ill-effects (Note that other plants such as spinach, black tea, & cocoa also contain soluble oxalates. Oxalates are a normal part of the diet and amino acid and asorbic acid metabolism).
Serves: 12 Preparation time: 15 minutes or less
Ingredients
1 cup grated tasty cheese
1 cup Rhagodia leaves
1 tablespoon finely chopped onion
1⁄4 teaspoon ground pepper
2 1⁄2 cups self-raising flour
1 cup milk
2 tablespoons cream (we don't use cream and they are still delicious)
Method
1. Prepare Rhagodia: First strip the Rhagodia leaves from the branch. Try to choose the newest softest leaves (think the texture of spinach). Next, boil the Rhagodia for 5 minutes in about a litre of water, then rinse thoroughly and drain. Finally, chop the Rhagodia roughly.
2.Preheat oven to 180°C.
3.Combine cheese, Rhagodia, onion and pepper.
4. Stir in flour, then mix in milk and cream. Add a little extra milk if required.
5. Knead lightly on a floured bread board, flatten dough out to about 2 cm thickness and cut into 5 cm rounds.
6. Place on a tray lined with baking paper, brush with milk and bake for approximately 15 to 20 minutes until lightly browned.Serve with some butter or they are equally delicious on their own.
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