Leftover veggies make for wonderful savoury scones. The perfect accompaniment to a warming bowl of soup.
Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a baking tray.
Mix the dry ingredients together and add the vegetables. Gradually add the milk until it forms a stiff dough (you may need more or less milk).
Turn the mixture out onto a lightly floured surface. Pat out to flatten to about 2cm/¾in thick. Use a cutter to stamp out the scones.
Sprinkle each scone with a little cheese and place on the prepared baking tray.
Bake for about 15 minutes until golden-brown.
