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Eat Your Veggies Scones

Name: Eat Your Veggies Scones
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 scones
Cuisine: American
Ingredients: 1 tablespoon olive oil; Â¼ cup white or yellow onion, finely diced; â cup tricolor bell peppers, finely diced; 1 cup fresh spinach, chopped; 3 cups white whole-wheat flour, plus more for dusting work surface; 1 tablespoon baking powder; Â½ teaspoon salt (optional); Â¼ teaspoon cinnamon; Â½ cup (1 stick) unsalted butter, cold; 3 ounces reduced-fat cream cheese, cut into Â¼-inch cubes; 1 cup skim milk; 1 large egg, lightly beaten

Looking for a tasty way to sneak in more vegetables? Whole-grain Eat Your Veggie Scones feature summer veggies like sweet peppers, onions and spinach, and they pair perfectly with both morning eggs and lunchtime salads and soups.

Nathan Lambrecht

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Makes: 8 scones
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 tablespoon olive oil
¼ cup white or yellow onion, finely diced
⅓ cup tricolor bell peppers, finely diced
1 cup fresh spinach, chopped
3 cups white whole-wheat flour, plus more for dusting work surface
1 tablespoon baking powder
½ teaspoon salt (optional)
¼ teaspoon cinnamon
½ cup (1 stick) unsalted butter, cold
3 ounces reduced-fat cream cheese, cut into ¼-inch cubes
1 cup skim milk
1 large egg, lightly beaten

Instructions

Preheat oven to 400 degrees and coat a baking sheet with nonstick cooking spray.
Heat the olive oil in a medium skillet over medium-high heat. Add the diced onion and bell peppers and saute for 3 to 4 minutes, or until onions are translucent and peppers are soft. Add spinach to the skillet and cook until wilted, about 3 more minutes. Remove skillet from heat and set aside.
In a large bowl, whisk together the flour, baking powder, salt (if using) and cinnamon. Using a box grater or microplane, grate the cold butter and then work it into the flour mixture with a pastry blender until coarse, pea-size crumbs form. Add the cream cheese cubes and work into the flour mixture the same way. Then add the cooked vegetables and mix until evenly distributed.
Pour milk into the flour mixture and blend with your hands until moist. Transfer the dough to a floured work surface and knead it 3 times. Be careful not to overwork the dough, which can make it tough.
Form the dough into a large ball. Pat and press the ball into a disc about ¾ inch thick. Cut the disc into 8 wedges. Place each wedge onto the prepared baking sheet and brush tops with the lightly beaten egg.
Bake for about 20 minutes. Serve the scones warm or at room temperature.