Lindfield Life - the community magazine for Lindfield, West Sussex

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Caroline's waste not wedges - Lindfield Life's November recipe

By Caroline Young

Certain cooked left-overs such as carrots, sweet potatoes or onions, if well mashed or pureed, can add a delicious flavour to a simple scone recipe. I like to serve it warm, split and buttered.

You will need:
225g self raising flour
200g pureed vegetables
1tsp baking powder
50g butter
75ml milk

Method:

  • Preheat oven to 200° and place a baking sheet inside to heat up

  • Sift 225g self raising flour with 1tsp baking powder and a good pinch of salt

  • Rub in 50g butter to make coarse crumbs

  • Whisk the puree into 75ml milk and add to the dry ingredients, stirring to make a soft dough. If needed, add a little more milk – you are aiming for a dough you can knead and shape into a circle about 15cm.

  • Place on the hot baking sheet and quickly make deep cuts to make 6-8 wedges (do not cut all the way through)

  • Brush with beaten egg or milk and bake for 15-20 min or until well risen and golden brown