Cheesy Vegetable Scones with Spinach and Broccoli

Vegetable Scone Recipe

Description

I recently tried these delicious vegetable scones at a local restaurant and absolutely fell in love with them! After searching for a similar recipe, I found one that I liked but decided to make a few adjustments. These scones are packed with vegetables and are perfect as a quick snack or as part of a light lunch. They are easy to make, inexpensive, and bursting with flavor. I hope you enjoy them as much as I do!

Recipe Information

• Cook Time: 25 minutes
• Prep Time: 20 minutes
• Total Time: 45 minutes
• Category: Scones
• Cuisine: American
• Servings: 12 scones
• Calories per Serving: 222.8 kcal

Keywords

Quick breads, breads, lunch, snacks, vegetable, high in fiber, less than 60 minutes, oven, beginner-friendly, easy, inexpensive

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and prepare a baking sheet by greasing it or lining it with parchment paper. Alternatively, if you have a baking stone, that works wonderfully for these scones.

2. Sauté the Onion:
   Heat 1/3 cup of canola oil in a skillet over medium heat. Add the finely chopped yellow onion and sauté for about 5-7 minutes until golden brown and caramelized. Once cooked, set aside to cool for a few minutes.

3. Prepare the Wet Ingredients:
   In a large mixing bowl, beat the eggs until well combined. Stir in the milk, and then add the cooled sautéed onions along with the oil from the skillet. Mix thoroughly.

4. Mix Dry Ingredients:
   In a separate bowl, combine the all-purpose flour, sugar, baking powder, dried oregano, and garlic powder. Stir until the dry ingredients are evenly distributed.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the scones tough.

6. Add Vegetables and Cheese:
   Gently fold in the chopped spinach, finely chopped broccoli, and shredded Monterey Jack cheese. The mixture should be thick and slightly sticky.

7. Shape the Scones:
   Using a spoon or a small ice cream scoop, drop the dough onto the prepared baking sheet or baking stone. Each scone should be about the size of a medium biscuit, leaving about an inch of space between each one.

8. Bake:
   Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the scones are golden brown and firm to the touch. To check for doneness, you can insert a toothpick into the center of a scone—if it comes out clean, they’re ready!

9. Cool and Serve:
   Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These scones are best served warm, but they’re equally delicious at room temperature.

Tips & Variations

• Cheese Substitutions: While Monterey Jack cheese adds a nice mild flavor, you can switch it up with cheddar, mozzarella, or even a sharp gouda if you prefer a stronger taste.
• Additional Vegetables: Feel free to add other vegetables like grated carrots, bell peppers, or even finely chopped zucchini for extra color and nutrition.
• Herb Enhancements: If you’re an herb lover, try adding a pinch of thyme or rosemary for an extra flavor boost.
• Make Ahead: These scones can be prepared ahead of time. You can freeze the unbaked scones and pop them straight into the oven when you’re ready to bake. Just add a few extra minutes to the bake time.
• Serving Ideas: These vegetable scones pair perfectly with soups, stews, or a fresh green salad for a light, healthy meal. They also make for a great addition to any brunch spread or picnic.

Enjoy!

Whether you’re a beginner in the kitchen or an experienced cook, these easy vegetable scones are the perfect recipe for a quick and satisfying snack or meal. The combination of fresh vegetables, savory cheese, and a light, fluffy scone texture makes them an absolute crowd-pleaser!