3 Ingredient Tuna Scones | 4 Ingredients4 Ingredients

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3 Ingredient Tuna Scones
Serves
scones
Ingredients
  • 1 egg
  • 200g can tuna in springwater undrained
  • 2 cups wholemeal self-raising flour
Instructions
  1. Preheat oven 180C.
  2. Line a baking tray with baking paper.
  3. In a large bowl, crack and whisk the egg.
  4. Add the tuna and self-raising flour.
  5. Mix until a dough forms.
  6. If the dough is too dry, add up to 1⁄3 cup water.
  7. If the dough is too wet, add a little more flour.
  8. Turn out onto a clean, floured surface and roll out to ½ cm thickness.
  9. Use a small scone cutter to cut 24 rounds.
  10. Place each round onto the prepared tray.
  11. Bake for 20 minutes or until lightly golden and crisp.
  12. Cool before serving.
  13. Store in an airtight container for up to 2 weeks.
Serves
scones
Ingredients
  • 1 egg
  • 200g can tuna in springwater undrained
  • 2 cups wholemeal self-raising flour
Instructions
  1. Preheat oven 180C.
  2. Line a baking tray with baking paper.
  3. In a large bowl, crack and whisk the egg.
  4. Add the tuna and self-raising flour.
  5. Mix until a dough forms.
  6. If the dough is too dry, add up to 1⁄3 cup water.
  7. If the dough is too wet, add a little more flour.
  8. Turn out onto a clean, floured surface and roll out to ½ cm thickness.
  9. Use a small scone cutter to cut 24 rounds.
  10. Place each round onto the prepared tray.
  11. Bake for 20 minutes or until lightly golden and crisp.
  12. Cool before serving.
  13. Store in an airtight container for up to 2 weeks.
Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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