The MacPherson Diaries

Cheesy Vegetable Scone Slice

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With a delicious scone base, a layer of Plum and Tamarillo Chutney, and topped with cheesy roast vegetables, this dish is a delight. Serve it warm straight from the oven with a side salad and extra chutney. Or dip it into soup, or pop it into lunchboxes.  

First you roast your vegetables in the oven and while they are in the oven. Make your scone base.

This is a simple scone recipe which has both cheese and herbs added.

Once the vegetables are roasted and the scone mix is made, you are ready to make your slice.

Start with your scone mix, then a layer of chutney and top with the roast vegetables, and then cheese.

Bake until golden.

FAQs

What Herbs can I use? I have used chives, but spring onions are great or some parsley would also work well.

What shall I serve it with? Extra relish on the side is lovely, and it goes perfectly with a green side salad.

Can I swap the vegetables? Absolutely, you could use potatoes, tomatoes, kumara, beetroot, or pumpkin.

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Cheesy Vegetable Scone Slice

Author Jana Macpherson

Ingredients

  • 6 tbsp Anathoth Plum & Tamarillo Chutney
  • 2 Cups Flour
  • 2 tsp Baking Powder
  • Salt & Ground Black Pepper
  • 1 & 1/2 Cups Tasty Cheese, grated
  • 1 tbsp Chives or Spring Onions, chopped optional
  • 1/4 Cup Parsley, chopped optional
  • 1/2-1 Cup Milk
  • 1 Red Capsicum, chopped to a 1-2cm dice
  • 1 Yellow Capsicum, chopped to a 1-2cm dice
  • 1 Red Onion, chopped to a 1-2cm dice
  • 1 Zucchini, chopped to a 1-2cm dice
  • 1 tsp Olive Oil

Instructions

  1. Preheat oven 220C.

  2. Toss the capsicum and red onion in the olive oil and season with salt and pepper.

  3. Place on an oven tray and into the oven to roast until just done. They will cook more when on top of the tart.

  4. While the vegetables roast, prepare the scone base.

  5. Ina large bowl sift together flour, baking powder, salt and pepper.

  6. Mix in 1 cup of grated cheese, chives/spring onion and parsley. Use a knife and cut liquid into dry ingredients.

  7. Turn mixture onto a lightly floured bench and gently knead.

  8. On a lined baking tray or baking tin, flatten out to form a rectangle about 2cm deep.

  9. Top with a layer of plum and tamarillo chutney, then the roast vegetables and sprinkle over the extra cheese.

  10. Place on a baking tray and bake for about 12-20 mins until golden.

  11. When serving, slice and serve with extra relish on the side.