Hearty Stew with Scones

Hearty Stew with Scones
Recipe type: Entree
Hearty Stew with Scones is a British food recipe of baked vegetable stew topped with scones.
  • 4 tbsp butter
  • 2 onions, sliced
  • 4 carrots, sliced
  • 2 parsnips, cut into chunks
  • 1 small cauliflower, cut into florets
  • 4 zucchini, sliced
  • 6 tomatoes, skinned and coarsely chopped
  • ¼ cup flour
  • 11/4 cup milk
  • 11/4 cup vegetable stock
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ⅔ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp butter
  • ½ cup grated cheese
  • 1 tsp dry mustard
  • ½ cup milk
  1. Preheat the oven to 400F.
  2. Melt 4 tbsp butter in a large saucepan. Add the onions, carrots, and parsnips and saute lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.
  3. Blend the flour with the milk and add to the vegetables with the vegetable stock, herbs, and salt and pepper. Mix well. Bake on the center rack of the oven for 40 minutes.
  4. Meanwhile, make the scones. Place the whole wheat flour, baking powder, and salt in a medium bowl. Cut in 2 tbsp butter to flour until the mixture resembles fine bread crumbs. Stir in half the cheese, the dry mustard, and enough milk to make a soft dough.
  5. Turn dough onto a lightly floured surface and roll out. Cut into 2 inch circles (use a cookie cutter or the rim of a small drinking glass).
  6. Remove the casserole from oven and place scones on top of the vegetables. Brush tops of scones with milk and sprinkle with the remaining cheese.
  7. Return to oven for 20 minutes until scones are golden brown and vegetables are cooked.

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