Description
Serves 6.
Ingredients
- Butter - 75 g (3 oz),
- Onions - 2 medium sliced,
- Carrots - 4 medium sliced,
- Parsnips - 2 cut into chunks,
- Cauliflower - 1 small cut into florets,
- Courgettes - 4 sliced,
- Tomatoes - 6 skinned, roughly chopped,
- Plain flour - 50 g (2 oz),
- Milk - 450 ml,
- Vegetable stock - 300 ml,
- Dried mixed herbs - 1 tsp,
- Salt and freshly ground black pepper,
- Wholemeal self raising flour - 100 g (3 oz),
- Baking powder - 1 tsp,
- Salt - tsp,
- Cheddar cheese - 75 g (3 oz) grated,
- Mustard powder - 1 tsp.
Directions
1. Melt 50 g (2 oz) butter in a large saucepan. Add the onions, carrots and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.
2. Blend the flour with 300 ml milk and add to the vegetables with the stock, mixed herbs and seasoning. Bake at 200C / 400F / Gas 6 for 40 minutes.
3. Meanwhile, place wholemeal flour, baking powder and salt in a bowl. Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs. Stir in half the cheese, mustard and a little milk and mix to a soft dough.
4. Roll out on a floured work surface until 1.5 cm thick and cut into rounds with a 5 cm fluted cutter.
5. Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese.
6. Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked.