These are a great way to sneak vegetables in to your or your children’s diets.
Containing vitamin A and D as well as calcuim, iron and potassium.
My friends 2 year old, who has recently gone off all vegetables really seemed to really enjoy them (not even notice them) in these scones.
They are easy and you can vary the vegetables to what is available or taste preference, and because you use a fraction of the butter, they are a healthier choice.
You could use alternative gluten free flour such as almond meal or rice flour. Try adding a little more baking soda as these flours tend to make the scones more dense.
Veges I used for this batch
-2 x Carrots
- a bunch of parsley
-2 leaves of sliver beet
-2 spinach leaves
-2 cloves of garlic
-1 cup of flour
-50 grams of butter
-1 teaspoon of baking powder
-1/2 cup of cheese
-2 tablespoons of yoghurt
-1 teaspoon of baking soda
-splash of milk
-1 teasppon of wholegrain mustard
-a pinch of miner salt and pepper to taste
-Pre -heat your oven to 180 degrees Celsius on bake.
-Sieve the flour with the baking powder into a bowl. Soften the butter and rub through the flour.
-Grate carrot and cheese and garlic, and finely chop the silver beet, spinach and parsley.
-Dissolve the baking powder in about 30mls of milk and add to the flour and butter mixture.
-Stir all ingredients together.
-Use some flour to sprinkle on an oven tray and roll the mixture out making a square shape.
-Cook for 15-20 mins depending on your oven.
Best served hot with butter. The are so easy and quick to make and a great way to sneak in extra veges. Enjoy!