Vegetable Scone
Ingredients
- 1/3 cup canola oil ⓘ
- 1/2 cup yellow onion ⓘ
- 2 eggs ⓘ
- 1/2 cup milk ⓘ
- 2 cups all-purpose flour ⓘ
- 2 teaspoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon dry oregano, crumbled ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 cup chopped fresh spinach ⓘ
- 1/2 cup chopped fresh broccoli ⓘ
- 7 ounces shredded monterey jack cheese ⓘ
Instructions
- Preheat oven to 375F. Saute onion in 1/3 cup canola oil, until brown. Let cool. Beat eggs until mixed well, blend in milk, sauteed onions and oil mixture. Add flour, baking powder, oregano, and garlic powder.
- Mix well. Stir in spinach, broccoli, and cheese. Spoon onto a baking stone or greased pan.
- (about the size of a medium biscuit). Bake 20 to 25 minutes.
Nutrition & Diet Analysis (per serving)
788
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).