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