Vegetable Scones
These are a great way to get extra vegetables into your diet
Makes enough for: 1 batch scones
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
Method
- 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