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Vegetable-Cheese Scones
Source: dLife

Savory zucchini, carrots, and cheddar cheese scones.

Rating:
Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 2 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
  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.

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