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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable-Cheese Scones

Source: dLife

Savory zucchini, carrots, and cheddar cheese scones.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	210.0

Total Carbs	29.5 g

Dietary Fiber	1.5 g

Sugars	2.1 g

Total Fat	7.1 g

Saturated Fat	2.3 g

Unsaturated Fat	1.4 g

Potassium	99.9 mg

Protein	7.2 g

Sodium	568.0 mg

Dietary Exchanges 7.1 Fat, 0.3 Vegetables, 0.4 Meat, 0.1 Milk, 1.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
In a large bowl place 2 cups plus 3 tablespoons flour.
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.
Add buttermilk to flour mixture; stir until mixture forms a stiff dough. Sprinkle remaining 1 tablespoon flour over work surface.
Turn dough out onto floured surface, knead lightly 2 or 3 times.
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.
Bake for 15 to 20 minutes or until golden.