Using the definition of vegetable broadly, I made these delicious scones for my PBL group which was meeting the next morning. These were a favorite from Melville, a Thomas family treat. The recipe is taken from K.'s recipe blog:
http://kt-recipe-box.blogspot.com/2008/06/cheddar-and-dill-scones.html
I made this recipe as described, only I omitted the pepper. The scones were well received by my group: P. ate three! I served them with pickle halves and wished I also had cranberry juice, although that might have been a little too pungent a combination. These are a perfect light breakfast food: savory, not sweet and easy to make.
Serves 12, or 4 P.'s.
Ingredients:
2 large eggs
1/3 cup plus 1 tablespoon buttermilk
1/3 cup minced fresh dill
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pepper
3/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 3/4 cups grated sharp cheddar cheese (about 6 ounces)
Directions:
Preheat oven to 375 degrees F. Lightly butter two 9-inch pie pans.
Beat eggs, buttermilk and minced fresh dill in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl. Add butter to flour mixture and cut in until mixture is crumbly. Stir in egg mixture. Add grated cheddar cheese. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together.
Divide dough in half. Pat each half into prepared pans to 1-inch thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until toothpick inserted into each center comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges.
(I cut right out of the oven, and that seemed to work well also.)
http://kt-recipe-box.blogspot.com/2008/06/cheddar-and-dill-scones.html
I made this recipe as described, only I omitted the pepper. The scones were well received by my group: P. ate three! I served them with pickle halves and wished I also had cranberry juice, although that might have been a little too pungent a combination. These are a perfect light breakfast food: savory, not sweet and easy to make.
Serves 12, or 4 P.'s.
Ingredients:
2 large eggs
1/3 cup plus 1 tablespoon buttermilk
1/3 cup minced fresh dill
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pepper
3/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 3/4 cups grated sharp cheddar cheese (about 6 ounces)
Directions:
Preheat oven to 375 degrees F. Lightly butter two 9-inch pie pans.
Beat eggs, buttermilk and minced fresh dill in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl. Add butter to flour mixture and cut in until mixture is crumbly. Stir in egg mixture. Add grated cheddar cheese. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together.
Divide dough in half. Pat each half into prepared pans to 1-inch thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until toothpick inserted into each center comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges.
(I cut right out of the oven, and that seemed to work well also.)
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