Savory Veggie Scones
They’re tender and buttery like a classic scone, but packed with bits of vegetables and cheese that make them feel a little more substantial.
Servings: 8 scones
Calories: 280kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup cold butter (1 stick) cut into cubes
- 3 large eggs divided
- ⅓ cup buttermilk
- 2 carrots grated (about 1 cup)
- 1 small zucchini grated and squeezed of water
- ⅓ cup red bell pepper diced
- ¼ cup white cheddar cheese grated
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut the butter into the flour mixture with a pastry cutter or fork, until it resembles gravel.
- In a separate bowl, whisk together two of the eggs and the buttermilk. POur it into the flour mixture and whisk to combine.
- Add carrots, zucchini, bell pepper, and cheddar. Stir to combine.
- Turn the dough out on a lightly floured surface and knead a few times, just to bring it all together. Use your hands to form a circle with the dough, about ¾” thick. Cut into 8 wedges.
- Line a baking sheet with parchment paper. Set the slices on the baking sheet.
- Mix together the last egg and about 1 tablespoon of water. Brush this egg wash onto the tops of the scones.
- Bake for 20-22 minutes, until the tops are golden.
Nutrition
Calories: 280kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 614mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3279IU | Vitamin C: 11mg | Calcium: 151mg | Iron: 2mg