Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, (cut into cubes and chilled)
- 1/3 cup buttermilk
- 3 large eggs, (divided)
- 1 cup grated carrot ((from about 2 carrots))
- 1/2 cup finely chopped kale
- 1/3 cup diced bell pepper
- 1/4 cup crumbled feta cheese
- Tomato Cream Cheese Icing ((recipe below))
- 1 Tbsp finely chopped chives
- 8 oz. cream cheese, (room temperature)
- 1 large tomato, (peeled and finely chopped)
- 1 tsp black pepper
- 1/4 tsp salt
- 1/2 cup milk or heavy cream
Instruction
- Pre-heat oven to 400 degrees.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
- In a separate small bowl, whisk together two of the eggs and the buttermilk. Add to the flour mixture and stir with a wooden spoon just until the mixture begins to come together. Add carrots, kale, peppers, and feta and stir until just combined.
- On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4" thick. Slice dough into 8 triangles.
- Gently whisk the remaining egg in a small bowl. Brush egg wash over each scone and place on a parchment paper-lined baking sheet.
- Bake scones for 20-23 minutes until turning golden on top.
- Let cool for a few minutes before spreading Tomato Cream Cheese Icing over the top. Sprinkle with chopped chives.
