Recipe - Savory Vegetable Scone

4 cup Unbleached white flour
3 cup Rolled oats
1 tablespoon Baking powder
2 teaspoon Baking powder
21 tablespoon Butter; frozen (2 sticks
plus 5 tbls.)
One half cup Honey
4 Eggs
2 cup Buttermilk
One half cup Broccoli flowerets; One fourth inch
cubed
One half pound Cheddar cheese; cut into
1/4inch cubes
2 Roma tomatoes; cut into
1/2inch cubes
3 Green onions; chopped fine
1 teaspoon Garlic; minced
2 tablespoon Sliced almonds; toasted

GLAZE
1 Egg
2 tablespoon Buttermilk
2 tablespoon Honey

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 One half 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 wellfloured
surface. Pat each portion of dough Into a circle about 2 inches thick, and
cut into 4 wedges. Place on a paperlined baking tray and brush on glaze.
Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12
servings.

Recipe by: Wedge Coop Deli, Minneapolis

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Mar 21,
1998