Vegetable Scones

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 5.9 g
  • Cholesterol: 17.4 mg
  • Sodium: 206.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.4 g

View full nutritional breakdown of Vegetable Scones calories by ingredient


Introduction

You can really add any veges you have left over and cooked. You can really add any veges you have left over and cooked.
Number of Servings: 15

Ingredients

    1 tsp salt
    3 cups flour
    3 tsp baking powder
    2 med baked sweet potatoes, mashed
    1 cup grated raw zucchini
    1 cup cooked chopped broccoli
    2 cups grated sharp cheddar (can use 1 cup feta)
    - add any veges you like, cooked left overs, thawed spinach etc.
    aprox 1 cup milk, or enough to make a stiff dough.

Directions

mix dry ingredients, add half the cheese, add the veges, mix in ebough milk to make a stiff dough. Shape into a large rectangle about 3/4 to an inch thick, on a lined baking sheet, cut into rsmaller rectangles, i usually end up with a block of scones 3 scones across, 5 scones wide. top with remaining cheese. Bake at 425F for about 25 mins.

Serving Size: makes aprox 15 scones

Number of Servings: 15

Recipe submitted by SparkPeople user KIWI4B.