Vegetable Scones

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 cheese can be used.