Scones are a catch all recipe, and I seem to make them with almost anything. One could say it’s a lack of imagination; one could also say that having a core recipe that is adaptable is helpful to reduce waste and actually have to think a lot less about food.

These days, I know many of us are fed up of thinking about food and feeding our families. My inspiration is at an all-time low. So take yours from your leftovers, and scrape up any leftover carrots, parsnips, potatoes and pumpkin and make them into perfect little scones. Great for lunchboxes and for little weaning hands, they’re simple and quick to make.

 

Close up image of scones

Vegetable Scones

Ann Storr
Any leftover veg make the perfect base for these simple, sugar free, zero waste scones
Course Side Dish
Cuisine English

Equipment

  • Scales
  • Measuring jug
  • Mixing bowl
  • Food processor/immersion blender/potato masher
  • Baking tray
  • Sharp knife

Ingredients
  

  • 40 g butter plus extra for greasing
  • 200 g pumpkin flesh cut into small pieces
  • A little sunflower or vegetable oil
  • 225 g plain flour/malted bread flour plus extra for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Milk or beaten egg for brushing (optional)

Instructions
 

If you need to cook some vegetables:

  • If starting with pumpkin or squash pieces, cut into 6cm chunks around
  • Take the pumpkin scrapings or chunks and place on a baking tray
  • Roast until soft (25 - 40 minutes, for scrapings/chunks respectively)

Method

  • Take your veg and either puree with a food processor/immersion blender or mash with potato masher until smooth

Method: Processor

  • Sift the flour and baking powder into a big bowl. Add the butter. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs

Method: by hand

  • Alternatively, place the flour, salt, baking powder and butter in a food processor; process until combined

Method: both

  • Turn the oven to 220C and flour one or two baking sheets. Mix the mashed pumpkin into the flour mixture. It should be wet enough to form a dough.
  • Sprinkle a little flour on a work surface and on your hands, then lightly knead the dough for 30 seconds. Form the dough into a ball, then lightly pat it out to about 3cm thick.
  • Take a large knife and cut down the middle so you have 2 semi circles. Cut each semi circle across, so you have 4 equal parts; cut each down the middle. You should now have roughly 8 triangles. If you're baking for small people, you could cut the dough into 16 squares.
  • Brush the tops with milk/egg, if using
  • Put the scones into the oven and bake for 10-12 minutes, until risen and golden
  • Cool on a wire rack.

Storage

  • If not eating within a day, best to freeze and eat within a couple of months
Keyword Baking, Scones, Sugar free, Vegetable, Weaning

Sign up to the Storr Cupboard Newsletter

...and receive monthly recipe ideas to help you ensure there's never a leftover, leftover PLUS a free downloadable meal planner & kitchen stock check.

Once signed up check your email to confirm your subscription!

We will, of course, always ensure that your data is safe and never spam you!

You have Successfully Subscribed!

Share This

Share This

Share this post with your friends!