Super dooper cheese & veg scones 

So my kids aren’t too keen on green vegetables (with the exception of green olives) only Orange and yellow veg are acceptable. I assume it’s because veg of these colours are sweet….sweet potato, carrot, squash, sweet corn are all ok…as long as they are cooked in the correct manner of course. Oven roasted or in a soup but never steamed and never raw! Sounds delicious I hear you say. Yes oven roast veg is great, occasionally, oven roast veg every other day gets a little boring. So if there’s any way I can get away with serving vegetables in a different format I’m delighted. So for lunch we made scones full of veggies and I even managed to sneak in a red pepper which is not one of usual approved food types. Hurray. 
Super dooper cheese & veg scones

Ingredients 

  • 2 cups plain flour 
  • 1 tsp baking powder 
  • 1/2 tsp nutmeg 
  • Sprinkling of black pepper 
  • 1/3 cup veg purée (roughly 1/2 a small sweet potato, 1 small carrot, 1/4 of a red pepper) 
  • 1/4 cup butter 
  • 1/4 cup grated cheese
  • 100ml milk

Method

Preheat the oven to 204/gas mark 6 and line a baking tray with grease proof paper. 

Make your purée by steaming or boiling the veg and then puréeing or mashing them. 

In a large mixing bowl combine all the dry ingredients.

Mix in the butter with your fingers.

Add the cheese, veg purée and milk and mix with a butter knife. 

Form into a large ball, then on a floured surface flatten it slightly. 

Cut into 8 triangular scones.

Bake for 18 minutes. 

Cool on a wire rack. 

We enjoyed ours with butter and 100% fruit spread. 

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