Savory Veggie Scones
Savory Scones with veggies are the kind of bake that works any time of day. They’re tender and buttery like a classic scone, but packed with bits of vegetables and cheese that make them feel a little more substantial. Whether you’re serving them for brunch, alongside soup, or as a grab-and-go snack, they bring something a little different to the table.
What makes these scones worth making is how flexible they are. You can mix in whatever vegetables you have on hand, and they still bake up with a soft interior and lightly crisp edges. They’re a great option when you want something homemade that feels cozy but not overly heavy.
Helpful Tips
- Keep the butter cold: Cold butter helps create that tender, flaky texture. Work quickly so it doesn’t soften too much before baking.
- Don’t overmix the dough: Mix just until everything comes together to keep the scones light instead of dense.
- Cut veggies small: Finely chopped vegetables distribute evenly and help the scones bake through without adding too much moisture.
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Savory Veggie Scones
They’re tender and buttery like a classic scone, but packed with bits of vegetables and cheese that make them feel a little more substantial.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup cold butter (1 stick) cut into cubes
- 3 large eggs divided
- ⅓ cup buttermilk
- 2 carrots grated (about 1 cup)
- 1 small zucchini grated and squeezed of water
- ⅓ cup red bell pepper diced
- ¼ cup white cheddar cheese grated
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut the butter into the flour mixture with a pastry cutter or fork, until it resembles gravel.
- In a separate bowl, whisk together two of the eggs and the buttermilk. POur it into the flour mixture and whisk to combine.
- Add carrots, zucchini, bell pepper, and cheddar. Stir to combine.
- Turn the dough out on a lightly floured surface and knead a few times, just to bring it all together. Use your hands to form a circle with the dough, about ¾” thick. Cut into 8 wedges.
- Line a baking sheet with parchment paper. Set the slices on the baking sheet.
- Mix together the last egg and about 1 tablespoon of water. Brush this egg wash onto the tops of the scones.
- Bake for 20-22 minutes, until the tops are golden.
Nutrition
Calories: 280kcalCarbohydrates: 29gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 105mgSodium: 614mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 3279IUVitamin C: 11mgCalcium: 151mgIron: 2mg
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