Close up image of scones

Vegetable Scones

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

Equipment

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