Savory Vegetable Packed Cheddar Scones
Savory cheddar scones packed with finely chopped raw vegetables and fresh herbs. Bright, slightly crunchy, and full of flavor—these bake up tender with pops of freshness in every bite.
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.
Notes
Chop small! This is what keeps texture balanced, not chunky. Moisture control matters and carrot can be the main culprit; don’t skip squeezing. Expect a slightly softer interior than cooked-veggie scones, but brighter flavor.