Name: Savoury scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 tbsp rapeseed oil; 200g (7oz) carrot peeled and grated; 1 onion peeled and finely chopped; 1 tsp finely chopped fresh rosemary (or ½ tsp dried); 300g (10½ oz) plain flour; 2 tsp baking powder; 25g (1oz) nutritional yeast flakes (optional); 175ml (6 fl oz) non-dairy milk (or low-fat dairy milk if you prefer) plus 1 tbsp

Meal type: Starter, Snack, Side dish, Breakfast

Serves: 12

Preparation time: 15 minutes

Cooking time: 30 minutes

Heat the oil in a non-stick frying pan and gently fry the carrot, onion and rosemary, stirring from time to time, until softened – about 10 minutes on a gentle heat. Remove from the heat and allow to cool for 15 minutes.
Pre-heat the oven to 180 fan/200C/Gas 6. Sift the flour and baking powder into a mixing bowl and stir in the yeast flakes and cooked carrot and onion. Make a well in the centre and add the 175ml (6 fl oz) milk. Mix to a soft dough then turn out onto a lightly floured surface and press or roll out to 2.5cm (1in) thick. Stamp out nine 6cm (2.5in) rounds using a round cutter.
Lift onto a baking sheet lined with non-stick baking parchment, brush tops with reserved milk and bake for 20 minutes, until well risen and tops are golden. Allow to cool on a wire rack and serve warm or cold.

The scones will last for 2 days in an airtight container. If freezing, defrost at room temperature for 2 to 3 hours, slice in half horizontally and warm through in a toaster.

Energy 523kJ 124kcal 6%

Carbs 21.2g -

Fibre 1.6g 5%

Fat 2.6g Medium 4%

Saturates 0.3g Low 2%

Sugar 1.4g Low 2%

Salt 0.41g Medium 7%

% = an adult's reference intake

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Ingredients

2 tbsp rapeseed oil

200g (7oz) carrot, peeled and grated

1 onion, peeled and finely chopped

1 tsp finely chopped fresh rosemary (or ½ tsp dried)

300g (10½ oz) plain flour

2 tsp baking powder

25g (1oz) nutritional yeast flakes (optional)

175ml (6 fl oz) non-dairy milk (or low-fat dairy milk if you prefer) plus 1 tbsp

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