Vegetable Scone
Elevate your tea-time or snack spread with these savory and satisfying Vegetable Scones, packed with vibrant, wholesome ingredients. This quick and easy recipe combines the buttery flakiness of traditional scones with a medley of veggies—red bell pepper, spinach, and green onions—perfectly complemented by the richness of grated cheddar cheese. With just 15 minutes of prep time, these golden-brown scones are baked to perfection in under 20 minutes, making them an ideal choice for busy weeknights or weekend brunches. The addition of black pepper provides a subtle hint of spice, while the delicate crumb ensures every bite melts in your mouth. Pair these warm, cheesy scones with soup, salad, or enjoy on their own for a delightful treat the whole family will love!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 60 grams unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 80 grams grated cheddar cheese
- 50 grams red bell pepper, finely chopped
- 30 grams spinach, finely chopped
- 20 grams green onions, finely chopped
- 120 milliliters milk
- 1 egg
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large bowl, sift together the all-purpose flour, baking powder, salt, and black pepper.
Add the unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Mix in the grated cheddar cheese, red bell pepper, spinach, and green onions, ensuring the vegetables are evenly distributed.
In a separate bowl, whisk together the milk and egg until well combined.
Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Gently mix until the dough just comes together. Be careful not to overwork the dough.
Lightly flour a clean work surface and turn out the dough. Pat it into a disc about 2.5 cm (1 inch) thick.
Using a round cutter (or the rim of a glass), cut out scone shapes and place them on the prepared baking tray. Gather any scraps of dough, reshape, and cut again until all the dough is used.
Brush the tops of the scones with a little milk or egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are risen and golden brown.
Allow the scones to cool slightly on a wire rack before serving. They are best eaten warm or at room temperature.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 846 mg | 65% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
