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Ingredients
| canola oil - for salads, woks and light frying: 1/3 cup |
| onions - yellow (chopped): 1/2 cup |
| eggs: 2 |
| 2% milk: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 tsp |
| baking powder: 2 tsp |
| dried oregano (ground): 1 tsp (crumbled) |
| garlic powder: 1/2 tsp |
| spinach: 1/2 cup (chopped) |
| broccoli (chopped): 1/2 cup |
| monterey jack cheese: 7 oz (shredded) |
Vegetable Scone
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- 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.