Source: dLife

Savory zucchini, carrots, and cheddar cheese scones.

Servings

2.25 cup self-rising flour , divided
3 tbsp Margarine, 80% fat, unsalted , chilled
1 cup shredded carrots
1 cup chopped zucchini , shredded
0.75 cup Cheese, cheddar, mild, reduced fat, shredded
0.75 cup low fat buttermilk
1 cooking spray

1 Preheat oven to 400 degrees F.
2 In a large bowl place 2 cups plus 3 tablespoons flour.
3 Cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in carrot, zucchini, and cheese; make a well in center of mixture.
4 Add buttermilk to flour mixture; stir until mixture forms a stiff dough. Sprinkle remaining 1 tablespoon flour over work surface.
5 Turn dough out onto floured surface, knead lightly 2 or 3 times.
6 Place dough on a baking sheet coated with cooking spray; roll into a circle 3/4-inch thick. Using a sharp knife, cut dough into 8 wedges, cutting into but not through dough.
7 Bake for 15 to 20 minutes or until golden.