These scones are a nutritious and healthy alternative to regular scones and a great accompaniment to soup.
Ingredients
1 cup SR Flourn1 cup mashed vegetables (I used potato, carrot, pumpkin and broccoli)nHalf cup milk (I used rice milk)n1/3 cup oilnHalf cup grated cheese (I used lactose-free)
Method
Preheat oven to 220 degrees Celsius.nSteam 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.nPlace 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. nMilk: rice, soy, almond milk can also be used.nCheese: if you are intolerant to lactose, lactose-free milk can be used.
