Mashed vegetable scones

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Leftover cooked veggies are the star in these tasty butter-free scones! Try it with mashed potatoes, pumpkin, kūmara, or carrots.

15 Minutes

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  • 150g mashed veggies eg. Potatoes, pumpkin, carrots, kumara, broccoli etc.
  • 1 egg
  • 100g plain unsweetened yoghurt
  • 1 tablespoon oil
  • 1-2 teaspoons of your favourite spices and/or mustard
  • Salt and pepper, to taste
  • 250g plain flour
  • 2 teaspoons baking powder


  1. Heat oven to 220C bake or 200C fan bake. Prepare a baking tray by greasing it.
  2. Combine mashed veggies, egg, yoghurt, oil and your choice of spices and seasonings in a large bowl and mix well.
  3. Sift flour and baking powder over the wet mixture and mix until it comes together.
  4. Place dough on a lightly floured surface and flatten with your hands or a rolling pin until it is about 4cm thick. Cut into portions with a knife or cookie cutter and place on the baking tray.
  5. Bake for 5 minutes then reduce the heat to 180C bake or 160C fan bake and bake for a further 20-25 minutes or until golden brown and cooked through.
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