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Fruit and Vegetable Scones for the Family

Who says healthy snacks can’t be fun? Learn how team member and mom Christine treats her family to fruit and vegetable scones shaped as boats.

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 and gluten-free banana bread.

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.

 

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