Vegetable scones
Prep time less than 30 mins
Cook time less than 30 mins
Makes Approx 15 scones
Dietary Vegetarian
From Eat Well for Less?
Leftover veggies make for wonderful savoury scones. The perfect accompaniment to a warming bowl of soup.
Method
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Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a baking tray.
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Mix the dry ingredients together and add the vegetables. Gradually add the milk until it forms a stiff dough (you may need more or less milk).
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Turn the mixture out onto a lightly floured surface. Pat out to flatten to about 2cm/¾in thick. Use a cutter to stamp out the scones.
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Sprinkle each scone with a little cheese and place on the prepared baking tray.
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Bake for about 15 minutes until golden-brown.
Ingredients
- 1 tsp salt
- 375g/13oz flour, plus extra for dusting
- 3 tsp baking powder
- 200g/7oz of mashed swede
- 50g/1¾oz leftover vegetables
- 250ml/9fl oz milk
- grated cheese, for topping
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