Sprout Scones, 15p (V)



Sniff not, leftovers fans, for this is a delicious and delightful way to use up any leftover greenery hanging around from recent festive dinners. Spring greens work just as well, and spinach, or a combination of anything green and leafy, really. Knobbly, straggly ends and rinds of cheese can be incorporated into these too, for a baked brunch or lunchtime treat that is so much more than the sum of its parts. This recipe can be made vegan by using a plant milk of your choosing, and swapping the 2 eggs for 4 tbsp aquafaba (the water that sits in a can of chickpeas!), and of course, using vegan cheese. Serve warm and buttered* with a topping of your choice.


Makes 6 average sized scones or 4 large ones from 15p each. As ever, prices based on Sainsburys as it is my nearest supermarket, Basics range where available, own brand unless specified. Other supermarkets offer comparable ranges at competitive prices. Prices correct at time of writing.


80g sprouts or a generous handful of leafy greens, 16p (8p/40g loose)

200g self raising flour (or 200g plain flour plus 1 tsp baking powder), 7p (55p/1.5kg Basics)

1 level tsp bicarbonate of soda, 3p (85p/180g)

a pinch of salt, <1p (25p/750g)

50ml milk (any kind), 6p-7p (based on UHT whole milk, UHT soya and Oatly prices)

2 eggs, 30p (90p/6 free range mixed weight)

40g leftover brie (or cheese of any variety), from 23p (£1.15/200g Basics brie)

a splash of oil, to fry, 3p (£3/3l)


Finely slice the sprouts or greens and toss into a mixing bowl. Add the flour, the bicarb and a pinch of salt, and make a well (a kind of hole) in the centre of the dry ingredients.

Pour the milk into the well, and crack the eggs on top. Crumble in your cheese here, if using any. Mix well with a wooden spoon until it comes together into a pliable, but not too sticky, dough. If it sticks unpleasantly to your hands, add a tablespoon of flour. If it cracks, add a splash of water. Dough is rarely unresolvable, especially at this stage, once you have a few tricks up your sleeve, so if you’re unfamiliar with it, don’t panic. Just tinker a bit until you have something you can roll around in your hand without leaving too much of it stuck to your fingers!

Flour your work surface and tip the dough onto it. Knead briefly – working the dough with your knuckles and palms to stretch it a little – but not for long, as it isn’t a yeast-based dough, so barely needs any handling. It’s more to give it an even consistency, the same way as you might warm up playdoh or plasticine before using it, rather than theslightly more complex and enduring method of kneading bread dough.

Roll it out or flatten it to around 2cm thick. Using a cookie cutter, or the top of a glass and a knife, cut individual scones from the dough.

Heat a little oil in a frying pan and drop each round of dough in. You may need to cook them in batches. Fry on a medium heat for a few minutes on each side, or until risen and golden. Repeat until you run out of dough! Serve warm.


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  1. I love sprouts and I love scones so what’s not to like ! I’m always looking for quick lunch ideas – as it happens I have some sprouts in the fridge. However as I’m not a egg person I will buy some, and then look for some recipes for blended egg recipes to use them up. Are they freezeable in dough or cooked form.

  2. Yum sprout scones for breakfast – that’s got me out of bed!
    Welcome back 🙂
    2015/2016 were shit years for us as we ( my teenage daughter and I were made homeless by greedy landlord and several housing benefit cuts which despite working meant the gap between income/benefits and rent/bills became just too small to sustain life never mind food). Your original book was a huge inspiration. Thought I knew all the tricks having brought up 3 children on my own – but you taught this old dog a few new ones . Many thanks . Take care of yourself you are doing a fabulous job xx

  3. Yeah, always a good day to wake up to a new Jack Munroe recipe. This one sounds delicious and I have some tired looking spring greens. I was given two “frugal” cookbooks over Christmas but having been spoiled by all your recipes, I think they’re extortionate. Keep up the good work.

  4. Oh fabulous. I’ll give these a go later to go with the Brussels sprout soup (called something more fancy by Delia). Wish me luck (not least with the flatulence).
    Happy nearly new year, Jack!

  5. I’d never thought of frying scones – how clever of you!
    Have you also tried microwaving them (my way of avoiding using a big oven for only a small baking job) and, if so, what timing would you suggest for cooking them that way?

  6. Oh Jack! it is so good to have you back. You are such an inspiration.
    These scones sound scummy I can’t wait to try them.
    Stay well and have a very happy new love to you and Small boy.xxxx

  7. Fantastic idea for leftovers! Do you think you could bake them? I never quite get it right in the pan recently had very upset children after a Welsh cake disaster lol

  8. Thanks. I made em. With said sprout soup. Good job it’s only me and the dog on New Year’s Eve 🙂 Delish. Varied the recipe a bit (only had egg whites, used mix of whole meal and pea flour – don’t ask – and a bit of cheddar together with a tiny bit of very past its best Camembert.)

  9. Hi, Jack! It has been awhile since you posted, and I was concerned. Happy to see all is well. Best wishes for a Happy and Prosperous New Year ! Peace and blessings. 🙂

  10. well I made some delicious sprout scones and served them cut in half, topped with some cambozla cheese, wilted spinach and some smoked salmon strips. All of which were left from Christmas goodies and found their way into a delicious new year supper. Clever recipes.

  11. Glad to see you back– and, these scones sound good. I like the idea of trying brussels sprouts in them, although my family loves brussels sprouts and would rarely leave any leftover. Same with brie.

  12. This recipe sounds delicious, I am trying it today!!! I will let you know how it goes…. love the recipes that come through, thank you

  13. Hi, I love your blog and it’s really helped our family out over the last 4 months due to sudden financial problems, resulting in a need to change the way we cooked and shopped. Anyway, I’m sure someone has pointed it out, but now you’ve changed to a new site, all your N’s and M’s in your titles seem to have changed to W’s and U’s? Hope you had a great Christmas and New Year! x

  14. Cool Recipe for sure. One of my readers pointed me to you, and you did not disappoint!



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