Spring Vegetable Scones

The Brits may think this is a joke that we’re defiling their scones this way, Greenpointers. But we’re superserious when we say these scones are savory and made even more delicious by Greenpoint’s plethora of spring veggies, instead of raisins or other sweets.

Kale, zucchini, purple cauiflower scones
Kale, zucchini and purple cauliflower scones

I’ve been on a crazy scone kick. All I want to do lately is sink my teeth into those biscuit-like pastries. It was a no-brainer that I bring scones to a potluck book club meeting at my friend’s apartment this week. Instead of going with my usual sweet ginger scones, I decided to opt for a savory version with seasonal vegetables in honor of the first day of spring.

For local shopping in Greenpoint, you can grab your Earth Balance or other vegan marg at The Garden, Natural Garden or the two Korean delis on Manhattan Avenue near Greenpoint. The delis and The Garden also have zucchini, onion and sometimes, purple cauliflower. If you absolutely need to make sure you have it, FreshDirect usually has it available.

Spring Vegetable Scones

Ingredients:

  • 1 1/3 cups rolled oats
  • 1 cup whole-wheat flour
  • 1 cup unbleached all-purpose
  • 2 1/3 teaspoons baking powder
  • 1/3 teaspoon sea salt
  • 1 cup earth balance
  • 1/2 cup soy milk
  • 3/4 cup diced zucchini
  • 1/2 cup diced onion
  • 3/4 cup thinly sliced kale
  • 1/2 cup cut purple cauliflower florets

Instructions:

  • Preheat the oven to 375 degrees.
  • Dice zucchini, onion, kale, and cauliflower and set aside.
  • Combine the oats, flour, sugar, baking powder, and salt in large bowl.
  • Add in the earth balance, taking care not to overmix the ingredients. 
  • Next add the soy milk and vegetables and mix until the vegetables are evenly dispersed. Don’t be afraid to use your hands!
  • Use a tablespoon to scoop the dough and roll into a ball with your hands. Place on baking sheet and gently flatten the top with the back of spoon.
  • Bake for 13-15 minutes or until golden brown.

Don’t hesitate to experiment with different vegetables, especially cruciferous ones like brussels sprouts, broccoli rabe or romanesco, in these scones! Other greens could also stand in for kale. Just don’t box that scone in — bring it over to the savory side.

Happy spring, scone lovers!

About Alexandria Bachert

Alex is a writer and graduate student studying public health. She loves eating corn on the cob with mustard, giggling with friends, and exploring new places.

Leave a Comment

Your email address will not be published. Required fields are marked *