5 from 4 votes
Eat Your Vegetables Savory Scones -- These Savory Scones can be made with any vegetables or cheese you need to use up in your fridge. This version uses carrots, kale, bell peppers, and feta with a savory tomato cream cheese icing as the perfect topping | wearenotmartha.com
Eat Your Vegetables Savory Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These Savory Scones can be made with any vegetables or cheese you need to use up in your fridge. This version uses carrots, kale, bell peppers, and feta with a savory tomato cream cheese icing as the perfect topping.

Course: Side
Servings: 8 scones
Author: We are not Martha
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 1/3 cup buttermilk
  • 3 large eggs, divided
  • 1 cup grated carrot (from about 2 carrots)
  • 1/2 cup finely chopped kale
  • 1/3 cup diced bell pepper
  • 1/4 cup crumbled feta cheese
  • Tomato Cream Cheese Icing (recipe below)
  • 1 Tbsp finely chopped chives
Tomato Cream Cheese Icing
  • 8 oz. cream cheese, room temperature
  • 1 large tomato, peeled and finely chopped
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup milk or heavy cream
Instructions
  1. Pre-heat oven to 400 degrees.

  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. 

  3. Cut in the butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining. 

  4. In a separate small bowl, whisk together two of the eggs and the buttermilk. Add to the flour mixture and stir with a wooden spoon just until the mixture begins to come together. Add carrots, kale, peppers, and feta and stir until just combined.

  5. On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4" thick. Slice dough into 8 triangles.

  6. Gently whisk the remaining egg in a small bowl. Brush egg wash over each scone and place on a parchment paper-lined baking sheet.

  7. Bake scones for 20-23 minutes until turning golden on top.

  8. Let cool for a few minutes before spreading Tomato Cream Cheese Icing over the top. Sprinkle with chopped chives.

Tomato Cream Cheese Icing
  1. Using a hand mixer or a whisk, beat cream cheese in a large bowl until smooth. Add diced tomato, pepper, and salt and beat until combined.

  2. Add milk or cream to bowl 1/4 cup at a time, beating well after each addition.