Vegetable Scones
These scones are a nutritious and healthy alternative to regular scones and a great accompaniment to soup.

Ingredients:
1 cup SR Flour
1 cup mashed vegetables (I used potato, carrot, pumpkin, and broccoli)
Half cup milk (I used rice milk)
1/3 cup oil
Half cup grated cheese (I used lactose-free)
Method:
Preheat oven to 220 degrees Celsius.
Steam vegetables and mash with grated cheese. When cooled slightly, mix with flour, milk, and oil.
Roll out on a floured board and cut into scones. Spray or brush with vegetable oil.
Place in oven and cook for 20 minutes.
Notes:
The moisture of the mixture will depend on what vegetables are used. Root vegetables give a drier mix; hence less flour/more milk may be needed.
Milk: rice, soy, almond milk can also be used.
Cheese: if you are intolerant to lactose, lactose-free milk can be used.
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