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