Vegetable Scones
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5 from 1 vote

Vegetable Scones

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


  • 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


  • 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