Savory vegetable scone

1 Servings

Ingredients

Quantity Ingredient
4 cups Unbleached white flour
3 cups Rolled oats
1 tablespoon Baking powder
2 teaspoons Baking powder
21 tablespoons Butter; frozen (2 sticks plus 5 tbls.)
½ cup Honey
4 Eggs
2 cups Buttermilk
½ cup Broccoli flowerets; 1/4 inch cubed
½ pounds Cheddar cheese; cut into 1/4-inch cubes
2 Roma tomatoes; cut into 1/2-inch cubes
3 Green onions; chopped fine
1 teaspoon Garlic; minced
2 tablespoons Sliced almonds; toasted
1 Egg
2 tablespoons Buttermilk
2 tablespoons Honey

Directions

GLAZE

The Wedge uses organic flour and rolled oats.

In a large bowl, combine flour, oats; baking powder and salt. Grate butter into flour mixture, incorporating as you go. Toss and chill. In a large bowl, whisk honey, eggs and buttermilk. Chill.

Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes, green onions, garlic and almonds. Toss. Remove wet mixture from refrigerator, and add dry mixture to It, combining with hands until a soft, slightly sticky dough forms, adding more buttermilk if mixture is too dry.

Chill dough ½ hour to 2 hours In refrigerator.

Preheat oven to 350 degrees. Glaze: Beat egg, buttermilk and honey together, set aside. Divide dough Into three portions on a well-floured surface. Pat each portion of dough Into a circle about 2 inches thick, and cut into 4 wedges. Place on a paper-lined baking tray and brush on glaze.

Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12 servings.

Recipe by: Wedge Co-op Deli, Minneapolis Posted to MC-Recipe Digest by Kathleen <schuller@...> on Mar 21, 1998

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