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Veggie Scones

Categories: Biscuits & Scones

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Scones like muffins, can be made ahead, frozen and reheated. These are especially good with soups such as chicken noodle soup for a perfect weeknight dinner idea.


  • 1 1/2 c. all-purpose flour
  • 1 c. oats
  • 1 Tbsp. sugar
  • 2 tsp. parsley
  • 1/2 c. butter chilled and cut into bits
  • 1/2 tsp. salt
  • 2 tsp. Rumford Baking Powder
  • 1/2 tsp. pepper
  • 2 eggs beaten
  • 1/3 c. half and half
  • 1/2 c. green onions sliced
  • 1/2 c. carrots shredded


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 just 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 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. Yields 8 scones.