If I can find a way to incorporate or add in a vegetable, I am simply always gonna do it. It’s not a want, it’s a need! And while my husband at times would consider this a beige flag of mine, I consider it always to be a win. Enter my beloved scones. I have always had a mild obsession with English tea time and the gorgeous little scones you get alongside the classy cup of tea, but it wasn’t until a few years ago that I had the big aha that a scone didn’t have to always be sweet. And as a American Southern who grew up in the land of the biscuit, and knowing just how close in recipe these two are, I wanted to understand – what is the difference between a biscuit and a scone if both are savory? And that is where my research began.
(If you think I got off topic from talking about the need to add vegetables into things, you are mistaken. This is a journey not a destination so buckle up!)
Biscuits, the doughy kind I grew up with, tend to be light, flaky, and meant to rise tall to pull apart. They are made for ripping down the middle and slathering on a good swipe of butter. What I learned though is that a scone, they are not 100% committed to that kind of destiny. A savory scone is a little bit richer, a little bit denser, and often packed with mix-ins. Bolded for emphasis, you can see where I got especially excited.
And as a veggie lover, I could think of no better mix-in than exactly that. With a little cheese of course but this is truly for balance on the flavor side, I know I am one of few who would eat a slightly dense cheese-less veggie scone and that is absolutely understandable. Plus, its a helpful binder!
And to make things truly as easy as I possibly can always, I opted to add the veggies in raw, rather than cooking first to remove water. This is all about strategy — I purposely pick low-water dense veggies and blot any particularly juicier ones absolutely dry, to ensure they don’t mess up the overall moisture balance in the recipe. I also add in an extra heaping of baking powder to ensure they rise even with all the additions. (I know a tablespoon looks like a lot but I promise, it’s just perfect here and on purpose! Not a typo!).
One of the variables that also helps is finely chopping your veggies and herbs. I make suggestions about what I use and found to be really complimentary together, but this recipe is flexible enough for you to choose your own destiny at the end of the day. Whatever low moisture vegetables or herbs you do choose though, make sure to cut into small small pieces. That makes a big difference in not only how they distribute among the batch but also in keeping moisture levels even – no weird pockets of undercooked dough here.
At this point, I consider myself a biscuit or scone making pro, so here are a few extra recommendations I like to make to get just the most perfect final product.
1. Keep the butter cold. This is supposed to be a forearm workout, and that is okay. Let it be!
2. Do NOT overmix the dough. A slightly shaggy looking dough is exactly right.
3. Pre-heat the pan in the oven with the oven, and after cutting the scones into triangles move them to a plate and stick them in the freezer for a few minutes. 4-5 is perfect, just enough for them to be cold. The cold scone + hot pan helps create the perfect texture, I promise it works every time!
No matter how you end up making these (sticking to my mix-in recommendations below or going your own route), I know that these will make for a welcomed addition any time of day. Breakfast, dinner as a side, a mid-morning or mid-day snack…. truly, they will be loved. And I can’t wait for you to love them as much as I have!
Savory Vegetable Packed Cheddar Scones
Equipment
- Large mixing bowl
- Box grater
- Sharp knife
- Pastry cutter or fork
- Baking sheet
- Parchment paper
Ingredients
The Dry:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
The Wet:
- 1/2 cup cold unsalted butter cubed (1 stick)
- 3/4 cup buttermilk or milk + 1 tsp vinegar
- 1 egg
Mix-In Recommendations (all finely chopped or grated):
- 1 cup sharp cheddar cheese freshly grated
- 1/3 cup grated carrot lightly squeezed dry
- 1/4 cup finely chopped radish
- 1/3 cup finely chopped sweet pepper
- 1/4 cup sliced green onion
- 3 tbsp fresh dill finely chopped
Optional Toppings:
- Extra cheddar
- Flaky salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Finely chop or grate all vegetables.
- Lightly squeeze the grated carrot in a paper towel to remove excess moisture.
- If radishes seem very juicy, give them a quick blot as well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Add cold cubed butter and cut into the flour until it resembles coarse crumbs.
- Stir in cheddar, and all chopped vegetables and herbs. Toss well so everything is evenly coated in flour (this helps prevent sogginess!).
- In a small bowl, whisk together buttermilk and egg.
- Pour wet ingredients into dry and gently mix until just combined.
- Dough should be slightly shaggy but not overly wet—add 1–2 tbsp flour if needed.
- Turn onto a floured surface, gently pat into a 1-inch thick round, and cut into 8 wedges.
- Transfer to baking sheet, top with extra cheddar and flaky salt if desired (definitely recommended).
- Bake for 18–22 minutes until golden brown.
- Let cool for 5–10 minutes before serving.
