Vegetable Scones | International Scone Week 2019

Looking for ways to get more vegetables into your diet? This recipe for vegetable scones will tick that box. I have adapted the recipe from 10-a-day the easy way.

Vegetable Scones
Vegetable Scones
Head straight on to the Recipe For ♥ Vegetable Scones ♥

In November we will be spending time in the UK with the kids and our grandchild. This necessitates the hire of a suitable car, and a car seat. Then last month, Carli and I got into a discussion about car seats. Hannah has nearly outgrown her infant seat and it was time to buy her a new one. There are hundreds on the market and it is daunting to have to make a choice. Do you go for the one with an attached isofix base? Or one that has it separately? Then there is the issue of rearward facing and front facing. And not to forget that not all cars have the isofix system. What about ones that you can use from 0kg’s to 36kgs? Or do you buy them as the child grows? Can you see how confusing this can all get.

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When I looked at how much it was going to cost us to hire a car seat I made the offer of paying half for the one they buy here. The only proviso is that it comes with to the UK. Between what we would have spent and what the kids would spend, we have paid for the car seat. After much looking, discussion and emailing, Carli chose a car seat she liked. We met them at the baby shop at took a closer look. I like the fact that it swivels as it is so much easier to get the baby out the seat if it is facing you. The seat can be rearward or forward facing. It can be used with or without isofix and the base is part of the chair. And the added bonus is this is the only seat Hannah will need.

Vegetable Scones

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Vegetable Scones

These are a great way to get extra vegetables into your diet
Course: Scones
Author: Adapted from 10-a-day page 188

Ingredients

  • 15 mls olive oil
  • 250 g frozen mixed vegetables
  • Salt and freshly ground pepper to season
  • 100 g self-raising flour, plus extra for dusting
  • 150 g wholemeal flour
  • 10 mls nigella seeds
  • 25 g hard cheese, grated, plus extra for sprinkling
  • 15 mls baking powder
  • 2.5 mls salt
  • 1.25 mls ground turmeric
  • 175 mls milk, plus extra for glazing

Instructions

  • Heat the olive oil in a large frying pan over a medium temperature
  • Add the vegetables, season to taste, and fry for 10 minutes
  • Set aside to cool
  • Preheat the oven to 220° Celsius
  • Place the flours, seeds, cheese, baking powder, salt and turmeric into a stand mixer bowl
  • Use a paddle beater and mix for one minute to combine
  • Then add the milk and the vegetables and beat until the dough comes together
  • Turn the dough out onto a lightly floured surface and shape into rough rectangle about 1cm high
  • Cut into equal pieces and place onto a lined baking tray
  • Glaze with milk, sprinkle cheese on top and place into the oven
  • Bake for 25 minutes then remove from the oven and serve
Cheddar Veg Scones from 10-a-day
Cheddar Veg Scones
I am submitting this recipe to International Scone Week 2019.

I am at work for a couple of hours today before I start a week-long celebration of my 50th birthday. While I am away I will have limited access to the internet so please forgive me if I don’t reply to comments straight away. I will be back at work on the 12th of August.

Inspiration published on Lavender and Lime August 5:

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18 thoughts on “Vegetable Scones | International Scone Week 2019

  1. Tandy your vegetable scones look delicious and healthy, these are definitely on my list to bake. International scone week is such a great idea.Cheers, Pauline

  2. I didn’t realize you’re a grandmother! So much fun. Although it’s also exhausting, depending on how active a child he/she is. Out 4 year old is non-stop. These scones remind me of the days of cooking for my children and sneaking/hiding vegetables in just about everything I could! Puréed pumpkin was a favorite for me, but I love what you’ve done with the scones. Healthy and delicious!

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