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PO BOX 5192
Pinewood, VIC 3149, Australia

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March 11, 2019

Let me just put it out there, savory scones are SO underrated. They’re perfect for any time of the day and are just as delicious as good old regular scones with jam and cream! I loved using vintage cheddar and Parmesan in these scones but you can sub whatever cheese you fancy and replace thyme with a different herb. Plus, they’ve only got 1g of sugar per serve but still have a sweet note thanks to Nuvia Baking.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 213 (2556)
  • Carbs: 25.4 (304.8)
  • Fat: 8.8 (105.6)
  • Protein: 8.1 (97.2)
  • Fibre: 0.8 (9.6)
  • Sugar: 1 (12)
  • Preparation time: 20 minutes
    Cooking time: 20 minutes
    Serves 12


  • 3 cups all-purpose flour
  • 2 tbsp Nuvia Baking
  • 4 tsp baking powder
  • 1 tsp bi carb soda
  • 60g butter
  • 1 cup milk
  • 1 cup vintage cheddar
  • ¼ cup parmesan cheese
  • 2 tbsp thyme
  • 1 egg white


  • 1. Preheat oven to 175C and line a baking tray with baking paper.
  • 2. Combine flour, Nuvia Baking, baking powder and baking soda in a bowl. Rub butter into flower with your hands.
  • 3. Add in Milk, cheeses and thyme and bring together with a pastry knife or your hand to form dough.
  • 4. Knead for a few minutes in the bowl and then split into two and form two balls. Flatten each ball into a 7-8 inch disc of a lined baking tray.
  • 5. Slice one pastry ball into 6 scones, then repeat with other ball. Brush the scones with the egg white.
  • 6. Cook in to the oven for 20 mins.
  • 7. Remove from oven, allow to cool slightly and then re cut down the slices in the scones. Enjoy with butter!

Author : Shelley Judge

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all round food creative. She has been cooking along side her mother since she was a little kid, and is now loves putting a healthy nutritious spin on the classics.Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland and is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

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