Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Add combined remaining ingredients. Mix just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet.
Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.
Veggie Scones
Prep Time: 25 Minutes
Total Time: 45 Minutes
Yield: 8 Scones
Ingredients
1 1/2 C. all-purpose flour
1 C. McCann’s® Quick Cooking Rolled Irish Oats
1 Tbsp. granulated sugar
2 tsp. Rumford® Baking Powder
2 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. butter, cold and cut into bits
2 eggs, beaten
1/3 C. half and half
1/2 C. sliced green onions
1/2 C. shredded carrots
Directions
Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Add combined remaining ingredients. Mix just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet.
Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.
