Savory Vegetable Scone

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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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