Recipe Details

Veggie Scones

Bake time
Prep time
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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.


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. 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.


1 1/2 C. all-purpose flour
1 C. quick-cooking oats
1 Tbsp. granulated sugar
2 tsp. parsley
1/2 C. butter, cold 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. sliced green onions
1/2 C. shredded carrots

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