• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Savory Vegetable Scone

  • Recipe Submitted by on

Category: Vegetables, Breads

 Ingredients List

  • 4 c Unbleached white flour
  • 3 c Rolled oats
  • 1 tb Baking powder
  • 2 ts Baking powder
  • 21 tb Butter; frozen (2 sticks
  • -plus 5 tbls.)
  • 1/2 c Honey
  • 4 Eggs
  • 2 c Buttermilk
  • 1/2 c Broccoli flowerets; 1/4 inch
  • -cubed
  • 1/2 lb Cheddar cheese; cut into
  • -1/4-inch cubes
  • 2 Roma tomatoes; cut into
  • -1/2-inch cubes
  • 3 Green onions; chopped fine
  • 1 ts Garlic; minced
  • 2 tb Sliced almonds; toasted


1 Egg
2 tb Buttermilk
2 tb Honey

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 1/2 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

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