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Fruit and Vegetable Scones for the Family

By Christine O'Connor, September 14, 2012  |  Meet the Blogger  |  More Posts by Christine O'Connor

In this ongoing blog series, Christine, a budget-minded mom and Whole Foods Market® team member, explores ways to create healthy, organic foods that appeal to both toddler and husband. Read the other posts in her series.

I try my best to serve healthy snacks to my son. Sliced apples, hard-boiled eggs and bananas are always a big hit! My son still loves some of the recipes I posted about previously: green smoothies, gluten-free banana bread and homemade popsicles.

It’s been a while since these successful experiments, so I thought I’d get back in the kitchen and work up a new snack for my son − fruit and vegetable scones shaped as boats. Eating should be fun, after all. My favorite scones are the ones I’ve eaten on my travels to Ireland, so I visited one of my Irish cookbooks.

*The recipe is adapted from the Irish Farmer’s Market Cookbook by Clodagh McKenna.

Dough (makes 16 scones):

2 cups flour, plus extra for rolling

2 tablespoons baking powder

A pinch of sea salt

1 cup organic low-fat milk

1/2 cup organic butter, softened

Fruit Scones:

1/4 cup chopped organic strawberries

Vegetable Scones:

1/4 cup chopped organic spinach

1/4 cup chopped organic tomatoes

1 teaspoon chopped organic parsley

1 handful low-fat organic mozzarella cheese

Method:

First, preheat the oven to 400°F. For the dough, sift the flour, baking powder and salt into a bowl. Rub the softened butter into the floured mixture and then slowly add the milk. Stir it carefully into it forms into soft dough. Roll the dough onto a floured surface and cut it in half. Place each ball in a separate bowl.

In one bowl, add the strawberries and mix well with a wooden spoon. In the other bowl, add the spinach, tomatoes and parsley and mix well. You can easily alter this recipe to add different fruits or vegetables. Next time, I am going to try these combinations: mango raspberry scones and broccoli, cheddar and thyme scones. Yum!

Roll out each ball of batter separately until it is about 1/2 inch thick, using plenty of flour. In order to cut the scones, use a glass or biscuit cutter (about 3 inches in diameter). If you want to get creative, use a cookie cutter or knife to form the shapes that you want. My son is really interested in boats lately, so I used a knife to cut boat shapes in the dough.

Once cut, place the scones on a greased baking sheet. Sprinkle a little bit of cheese on the vegetable scones. Bake the scones for 12-15 minutes until they are browned on top. Let the scones cool on a rack for 10 minutes and serve.

What I love about scones is their versatility; they can be eaten as a snack or as part of any meal. I placed flags in the scone boats and served them as an afternoon snack. My son was so surprised and happy to see the scone boats! He smiled wide and took a big bite.

The other scones quickly disappeared from the fridge, so my husband clearly enjoyed them, as well. This was a fun, easy and budget-friendly experiment.

What kinds of snacks do you serve to your family? I am always looking for new ideas.

 

 

3 Comments

Comments

Rose-Marie says ...
This article caught my eye immediately b/c I've been making healthy scones - like you note, good for many purposes - snacks, part of a meal, dessert, breakfast. I've been using oil instead of butter (and less of it), using a heftier amout of dry-milk powder (rather than milk, it helps them be tender), also adding some baking soda for some of the baking powder - but most of all, using ingredients such as flax seed powder, or today I had soaked flax seeds as they make a jelly to help keep the dough together, all kinds of flours. Sometimes add bits of ingredients, and/or a sweetener, and salt. Also, a biggie is I've been making them on the stove top, instead of heating up the whole oven. It is soooo fast and easy, I have a favorite small-size biscuit cutter, and make them on the small side, to facilitate stove top. I was brought up on scones, and they were always made on the griddle! I never thought of adding fresh veggies or fruits, and I can't wait to try it!!! Thank you.
09/16/2012 12:31:41 PM CDT
Bava Juice says ...
Yum! The Veggie scones sound good! I might have to go home and make some, and maybe the strawberry ones too - with chocolate chips! -Bava Juice Bavajuice@socialish.net
09/17/2012 1:07:43 PM CDT
may says ...
this article caught my eye at first glance. i'm only 17 but i'm starting to see the bennifits of eating healthy and one of the best things i learned is making everything yourself. when i saw this i imiditly said LUNCH! i love to make things myself so i know whats in them and how healthy they can be and these scones are beyond heaven to me! the mixture of sweet fruit with veggies is blissful. this recipe has has made my high school like soooo much happier!
09/18/2012 6:27:25 PM CDT