Tex Mex Veggie Scones

Tex Mex is a term describing regional American Cuisine using products available in USA nad using culinary creations of Mexican cuisine is a perfect fusion of Mexican dishes with American twist.

As we all know some kids are very fussy about eating and one such kid is my niece, I used to try every possible way  to feed her some veggies. It was a marathon to feed her. She used to eat stuffed things with cheese so i made these scones for her sports day. She knew that i have added some vegetables in this but could not remove them as they were so finely chopped that she had to eat it, when she came home from sports day, i was amazed to see that not a bit was left. It was a wow dish and all her friends relished it. So my sneaky and tricky way won and also here in Lagos the most demanded from my friends kid's especially for their day's out or events. Thanks to BM i could post this recipe which was in hidden treasures and am excited for my first post.



Preparation time : 15 mins
Cooking time : 15 mins + 5 mins Broiling time
Yields : 12 medium sized scones.
Difficulty level : Easy

Ingredients :
1/4 cup / 1 medium onion finely chopped
1/4 cup / 1 medium finely chopped
1/4 cup / 1 small capsicum/ red bell pepper finely chopped
1 tsp olive oil / sunflower oil
2 tbsp/ 35 gms butter / margarine
1/2 tsp salt
1 tsp baking powder
3/4 cup wholemeal self raising flour
1/4 cup whole wheat flour
1 tsp paprika
1 tsp garlic powder
1/8 cup mozzarella cheese
1/4 cup cheddar cheese
1/2 cup milk
flour for dusting

Other things required:
Baking tray
Baking paper / Aluminum foil
Cooking spray or oil if using foil
Oven
Food processor (optional)

Pat into 1/2" thick disc

 Method:

1. Heat oven at 200 degree or gas mark 4.
2. Wash and chop onion, carrot and capsicum.
3. Heat oil in pan and add vegetables, garlic powder and salt. 
4. Cook vegetables till soft approx 5 to 10 mins, remove in plate and allow to cool.
5. Sieve self raising flour, wheat flour and baking powder in bowl. Add in paprika nad cumin powder
6.  Add margarine in flour and mix with your hand till it resembles bread crumb texture.
7. Add vegetables and gradually add milk to form stiff dough mixing quickly.  
8. Place onto floured surface or board and press into circle of about 1/2 thick.
9. Cut into disc using cookie cutter and place onto baking sheet.
10. Coat with melted butter and bake for 20 mins. 
11. Sprinkle cheese on top and broil for 5 mins.
12. Serve with cheese dip or any dip of your choice.

If using Food Processor

• Add flours, margarine, cheese, paprika and baking powder, pulse for 3 - 4 times till it resembles bread crumb or sand texture.
• Add vegetables and milk, pulse 2 or 3 times till mixture comes together.
• Transfer on floured surface, shape into disc of 1/2 thickness. Cut disc with cookie cutter and bake

Notes : 

• Can substitute Self rising flour with home made self raising flour
• Chopping of vegetables have to very fine
• Always pre heat oven at the temp what you want to cook ideally they say pre heat at 200 and then bake at 180, my experience says pre heat oven at the temp you want to bake as it maintains the same temp throughout.
• If you are using gas oven or cooking range, bake for 15 mins on 2nd rack from top. This will avoid burning of the crust. Then transfer the dish to lowest rack and bake further by using grill or top coil. 
• Take care not to open the oven door frequently as the heat will be lost and you will get variable result.
• Your oven will have some hot point i.e. one part or side of oven would be very hot. So rotate the tray in mid time i.e. if baking for 15 mins then turn the tray after 8 mins. By doing this you will get even baked product.
• Scones can be kept in airtight container for 2 days at Room temp, 1 week in refrigerator if packed in Ziploc, frozen for 2 months.

Food Pairing : 

• Best paired with Cheese dip, Carrot relish, Basil Butter.
• Pairing with Drinks : Coffee, Smoothie
• Ideal for Breakfast or Out door breakfast, Picnic's and for Kids Sports day, Camping 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34
Sending this to Chef Mireille blog for her Event Taste of Tropics Chillies

Sending this post to Priya's Event : CWS - Cooking with Wheat

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