Scones

Veggie Scones

rpic_20170620125534_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

Yield: 8 Scones

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Ingredients

  • 1 1/2 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 Tbsp. granulated sugar
  • 2 tsp. Rumford® Baking Powder
  • 2 tsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 C. butter, cold and cut into bits
  • 2 eggs, beaten
  • 1/3 C. half and half
  • 1/2 C. sliced green onions
  • 1/2 C. shredded carrots

Directions

  1. Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  2. Add combined remaining ingredients. Mix just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet.
  4. Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.

Veggie Scones

rpic_20170620125534_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

Yield: 8 Scones

Ingredients

  • 1 1/2 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 Tbsp. granulated sugar
  • 2 tsp. Rumford® Baking Powder
  • 2 tsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 C. butter, cold and cut into bits
  • 2 eggs, beaten
  • 1/3 C. half and half
  • 1/2 C. sliced green onions
  • 1/2 C. shredded carrots

Directions

  1. Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  2. Add combined remaining ingredients. Mix just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet.
  4. Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.

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