Saute the onion and garlic in some oil over medium heat. Add turnip, carrot, sweet potato and cauliflower. (You might like to pre-boil the harder veg a little to reduce cooking time.) Cook for 2-3 minutes over medium high heat, then add mushrooms, tomatoes, broccoli.
Mix cornflour with 2 tbsp water to form a bit of a paste. Mix water and stock until stock dissolves. Add to mix in pot.
Stir and simmer for a while, add oregano and then transplant into ovenproof dish. Place in oven for 20 minutes.
Meanwhile, sift flour into bowl, add butter and cheese and rub together. Add oregano if you like. In a separate bowl, beat egg and milk then stir in to dry mixture to make a dough. Roll out and cut into small circles about 5cm across.
Take dish out of oven and place the little circles around the edges of the dish just crossing over a little. Brush dough bits with milk. Sprinkle extra cheese over the whole lot.
Return dish to oven and increase temperature to 200 C. Cook for a further 10-15 mins until scones have risen and turned golden brown.