Vegetable Scones

Savory scones made with leftover vegetables and mashed swede, perfect as an accompaniment to a warming bowl of soup.

Baking Vegetarian Savory Leftovers

Estimated Nutrition

Calories

119

kcal / serving

1785 kcal total

Carbs

20.7g

per serving

310.4 g total

Fat

2.3g

per serving

34.2 g total

Protein

3.5g

per serving

52.5 g total

Cook Time

minutes

Serves

scones

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

Flour

plus extra for dusting

tsp

Baking Powder

Dairy

250

Milk

handful

Cheese

grated for topping

NutsSeeds

tsp

Salt

Vegetables

200

Swede

mashed

Vegetables

leftover

Method

Preheat the oven to 220°C.

Grease and line a baking tray.

Mix the dry ingredients together and stir in the vegetables.

Gradually add the milk until a stiff dough forms.

Turn the mixture onto a floured surface and pat down to 2cm thick.

Stamp out scones using a cutter.

Sprinkle each scone with cheese and place on the tray.

Bake for 15 minutes until golden brown.