I wanted to find a way to serve my daughter vegetables in the morning – she sometimes resists eating eggs but I knew she would eat them if I baked them into a scone. This recipe is versatile enough that you could substitute many different types of vegetables or cheeses.
- 1/2 C milk
- 1 egg
- 2 C whole wheat flour
- 2 t baking powder
- 1/2 t salt
- 1/2 stick butter, cubed then chilled
- 1/2 C diced tomatoes (I used cherry tomatoes because that is what I had)
- 1/4 C diced mozzarella
- 1/4 C roughly chopped spinach (fresh)
- 1 green onion, diced
- a small bunch of fresh parsley, chopped
- Preheat oven to 425 degrees.
- Beat together the milk and egg in a small bowl and set aside.
- In a large bowl, whisk the flour, baking powder, and salt together.
- Cut butter into the flour mixture with a pastry blender or butter knives until it the pieces are smaller than pea-sized.
- Toss the tomatoes, mozzarella, spinach, green onion, and parsley into flour.
- Reserve 3 T of the egg mixture to brush on top later.
- Add the remaining egg mixture to the flour mixture and mix together until the flour is consistently wet. This may take a while but don’t over mix.
- Put dough on floured surface and knead 10-12 times.
- Pat dough down into a circle that is about 1/2″ thick. Cut into 8 wedges. Place in a cast iron pan or ungreased baking sheet.
- Brush the wedges with the reserved egg mixture.
- Bake 10-15 minutes.