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Looking for ways to get more vegetables into your diet? This recipe for vegetable scones will tick that box. I have adapted the recipe from 10-a-day the easy way.
Head straight on to the Recipe For ♥ Vegetable Scones ♥
In November we will be spending time in the UK with the kids and our grandchild. This necessitates the hire of a suitable car, and a car seat. Then last month, Carli and I got into a discussion about car seats. Hannah has nearly outgrown her infant seat and it was time to buy her a new one. There are hundreds on the market and it is daunting to have to make a choice. Do you go for the one with an attached isofix base? Or one that has it separately? Then there is the issue of rearward facing and front facing. And not to forget that not all cars have the isofix system. What about ones that you can use from 0kg’s to 36kgs? Or do you buy them as the child grows? Can you see how confusing this can all get.
Be inspired to make ♥ Vegetable Scones ♥ #ISW2019 #LavenderAndLime Click To Tweet
When I looked at how much it was going to cost us to hire a car seat I made the offer of paying half for the one they buy here. The only proviso is that it comes with to the UK. Between what we would have spent and what the kids would spend, we have paid for the car seat. After much looking, discussion and emailing, Carli chose a car seat she liked. We met them at the baby shop at took a closer look. I like the fact that it swivels as it is so much easier to get the baby out the seat if it is facing you. The seat can be rearward or forward facing. It can be used with or without isofix and the base is part of the chair. And the added bonus is this is the only seat Hannah will need.
Click on the links for conversions and notes. Print Recipe Vegetable Scones
These are a great way to get extra vegetables into your diet
Course: Scones
Author: Adapted from 10-a-day page 188
Ingredients15 mls olive oil250 g frozen mixed vegetablesSalt and freshly ground pepper to season100 g self-raising flour, plus extra for dusting150 g wholemeal flour10 mls nigella seeds25 g hard cheese, grated, plus extra for sprinkling15 mls baking powder2.5 mls salt1.25 mls ground turmeric175 mls milk, plus extra for glazing
InstructionsHeat the olive oil in a large frying pan over a medium temperature Add the vegetables, season to taste, and fry for 10 minutes Set aside to cool Preheat the oven to 220° Celsius Place the flours, seeds, cheese, baking powder, salt and turmeric into a stand mixer bowl Use a paddle beater and mix for one minute to combine Then add the milk and the vegetables and beat until the dough comes together Turn the dough out onto a lightly floured surface and shape into rough rectangle about 1cm high Cut into equal pieces and place onto a lined baking tray Glaze with milk, sprinkle cheese on top and place into the oven Bake for 25 minutes then remove from the oven and serve I am submitting this recipe to International Scone Week 2019.
I am at work for a couple of hours today before I start a week-long celebration of my 50th birthday. While I am away I will have limited access to the internet so please forgive me if I don’t reply to comments straight away. I will be back at work on the 12th of August.
Inspiration published on Lavender and Lime August 5:
2016 – Win Tickets To Winelands Chocolate Festival 2016
2015 – In My Kitchen August 2015
2013 – Sourdough Scones
2012 – Grape And Blueberry Flaugnarde
2011 – Smokey Chicken
2010 – Nero Risotto With Peas And Prawns
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