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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