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Veggie Scones

8 scones


1- 1/2 cups all-purpose flour
1 cup oats, uncooked
1 tablespoon sugar
2 teaspoons Rumford Baking Powder
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, chilled and cut into small pieces
1/3 cup half-and-half
2 eggs, slightly beaten
1/2 cup sliced green onion
1/2 cup shredded carrot


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


Scones like muffins, can be made ahead, frozen and reheated.