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.
Pre-heat oven to 400 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut in the butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
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.
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.
Gently whisk the remaining egg in a small bowl. Brush egg wash over each scone and place on a parchment paper-lined baking sheet.
Bake scones for 20-23 minutes until turning golden on top.
Let cool for a few minutes before spreading Tomato Cream Cheese Icing over the top. Sprinkle with chopped chives.
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.
Add milk or cream to bowl 1/4 cup at a time, beating well after each addition.