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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