This tasty scone cake is filled with mild curried vegetables for a great quick meal with a light salad and soft rolls.
This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
2 cups mixed frozen vegetables, defrosted (peas, carrots, peas)
1 cup thick cream
1/2 cup horseradish cream
2 tbsp. curry powder
2 cups cream cheese
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend cream, curry powder and cream cheese until smooth. Fold in vegetables.
Cut scone in half horizontally. Spoon on curry mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
