<http://schema.org/recipeInstructions>
"1.Pre heat the oven 200\u00B0C/400\u00B0F/Gas mark 6, 2.Peel and dice the onions and carrots, 3.Deseed and dice the peppers, 4.Dry fry the vegetarian mince in a large saucepan. Add the carrots, onions and peppers with the tomato sauce (add water if the base sauce is too thick). Simmer for 25-30 minutes until the vegetables are cooked. Transfer to tins, 5. To make the scones, sieve the flour and baking powder together, and rub in the Kerrymaid Premium Baking until the mixture resembles breadcrumbs, 6. Add the milk until soft dough is formed, 7. Roll out the mixture on to a floured worktop to a thickness of 1cm (1/2 inch) and cut into 3.5cm (1 1/2inch) circles using a plain cutter. The mixture makes 96 scones, 8.Arrange the scones, overlapping slightly, Brush the tops with beaten egg, 9.Place scones in the oven for 25-30 mins or until the scones are golden brown. For the tomato sauce: 1.Chop the onions, red pepper, courgettes, celery and butternut squash into rough chunks, 2.In the olive oil, sweat the onions with the rest of the vegetables in a large saucepan and cook until tender, 3.Add the oregano, bay leaves and tinned tomatoes. Season with salt and pepper,4.Simmer for about 30 mins to one hour, 5.Blitz the mixture to a puree with a hand blender"^^<http://www.w3.org/2001/XMLSchema#string>
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