Title: Savory Vegetable Scone
Categories: Bread Quick Vegetable
Yield: 1 Servings

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
GLAZE
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 servings.

Recipe by: Wedge Co-op Deli, Minneapolis

Posted to MC-Recipe Digest by Kathleen on Mar 21, 1998

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