Nola Reduced Oil Salad Dressing is used here to make light and fluffy scones, as well as to create the avo mayo that tops this savoury creation together with a tropical salsa.

Tropical Toasted Scone

Recipe yield: 1 x main course
Equipment: Oven, mixing bowl
Cooking temperature: 180°C
Preparation time: 15 minutes
Cooking/setting time: 8 minutes


Scone Mix (makes 5)

200g self raising flour
125g NOLA Reduced Oil Salad Dressing

Avo Mayo

60g fresh avocado purée
40g NOLA Reduced Oil Salad Dressing
Toasted mixed seeds for garnish


20g red pepper diced
20g yellow pepper diced
30g pineapple diced
20g red onion diced
15g spring onion diced
5g chilli deseeded & diced
15g tomatoes diced


  • In a bowl, mix the scone ingredients together by hand to form a dough. Lightly roll the dough out to approximately 2cm thick. Cut with a scone cutter & allow to rest for 30 minutes. Once rested bake in the oven at 180°C for 8 minutes.
  • Mix the avo mayo ingredients together & set aside.
  • Mix the salsa ingredients together & set aside.
  • To serve: Cut the scones in half & lightly toast each side, top with avo mayo, fresh salsa & garnish with toasted mixed seeds