I am currently a bit obsessed with the Aga Lady's vegetable scones. I love making scones with toddlers because they are hands on, easy and a healthier snack option compared to cakes or biscuits. These are even better than traditional ones because, not only do they taste amazing, but they've got us all eating more super healthy vegetables like spinach and beetroot. Win, win. Young children love the bright colours. If you want green, make the spinach. The orange ones are carrot. And the red ones are beetroot. My favourite flavour is the spinach. My daughter loves the beetroot. The carrot ones have less flavour, but come out a fun colour. Or, you can do what we did and cook all three to make traffic light scones! They are best served warm with Boursin garlic & herb spread. If Boursin is too strong for little taste buds, spread with cream cheese instead.
Ingredients (makes about 15-20 scones)
- 110g (4oz) frozen chopped spinach (green) OR cooked beetroot (red) OR cooked carrots (orange)
- 250g (9oz) self-raising flour
- 55g (2oz) butter
- 1/2 teaspoon baking powder
- 55ml (2 fl oz) milk
- Small pinch of salt & Pepper (optional - we made ours without)
- Small pinch of grated nutmeg (optional - we made ours without)
1. Preheat oven to 200C/400F/Gas 6
2. If you're using spinach, leave it out for a while to defrost a bit.
3. Lay out: ingredients, 1spoon, mixing bowl, fork, chopping board, 1.5cm (1") cutter and a baking tray lined with a baking mat.
1. Put the flour, baking powder and butter into the bowl. Rub the butter into the flour until it looks like breadcrumbs. You want them to use their finger tips rather than squish it. I get them to pretend they're tickling the butter into the flour; hence the origins of "tickle fingers!"
2. Mash the spinach, beetroot OR carrot (which ingredient depends on which colour scone you are making) with the fork. Add to the bowl and mix.
3. Add some of the milk. Mix with a spoon. As it starts to come together, get the hands in and start to squish and squeeze the mix together to form a dough. Add more milk if too dry.
4. Put on the board and pat the dough down until about 1cm (1/2") thick and flattish.
5. Cut out small circles with the cutter and put them on the lined baking tray.
Bake in oven for about 10 minutes. You can freeze them and then defrost and reheat as you need.
If like me, you are a fan of no nonsense, throw-it-all-in-a-pan and leave it cooking, I really recommend checking out the Aga Lady, Sarah Whitaker's range of recipe books. You don't need an Aga to do them - I don't have one.