Cheese and Vegetable Scones
Makes approximately 10
Whilst these started as a recipe to get more vegetables into the Food Baby, they are so delicious that I found myself eating just as many as him!
These are easy to make and can be frozen too, making them a super convenient lunch or snack; simply get them out in the morning to defrost and they are good to go in an hour or two.
Despite squeezing the excess water out of the vegetables, they still add extra moisture to the dough, so you will need to have more flour on standby to add to the dough as needed.
- Ingredients:
- 225g self raising flour (plus extra)
- Pinch of salt
- 55g unsalted butter, cold and cubed
- 1 small carrot, grated and squeezed of its excess water
- 1 small courgette, grated and squeezed of its excess water
- 50g hard cheese, grated
- 1 tbsp pesto (I used a sundried tomato one, but use whatever type you fancy)
- Large pinch of smoked paprika
- 150ml milk
Step 1: In a large bowl combine the flour, salt and butter by rubbing between your fingers (cold hands are best) until it resembles breadcrumbs.
Step 2: Next stir through the grated cheese and squeezed vegetables along with the pesto and paprika.
Step 3: Finally gently stir in the milk (I like to use a table knife for this, and you want to mix the minimum amount to avoid the dough becoming tough). It’s at this stage that you may need to add a little more flour, until the mix is no longer sticky.
Step 4: Roll out until an inch thick and cut out into your shape of choice. Don’t twist the cutter though as this will stop them rising evenly. Transfer to a lined baking sheet (if you want you can brush the top with a little beaten egg or milk for a glaze, or dust with a little flour for a soft finish).
Step 5: Bake in a preheated oven at 220c (fan) for 20 minutes, or until risen and golden.
