Peter Rabbit’s Carrot, Radish, & Cheese Scones
- 1/2 Cup Shredded Carrots, chopped
- 3/4 Cup Diced Radish
- 1 Tbsp. Minced Fresh Chives &/or Parsley (because Peter ate some in the story)
- 1 1/4 Cup Flour
- 1/2 Tbsp. Baking Powder
- 1 1/2 tsp. Salt
- 1 tsp. Onion Powder
- 1/2 tsp. Cracked Black Pepper
- 1 Stick (8 Tbsp.) Butter, cubed & chilled
- 1/4 Cup Heavy Cream
- 1 Egg
- 3/4 Cup Finely Shredded Sharp White Cheddar
- 1 Egg White, beaten
- Garlic Salt
Heat your oven to 375ºF. Line a large tray with parchment paper & spread the carrots & radishes on it evenly. Bake for about 15 minutes, & then remove & stir. Put the baked vegetables on a large plate & combine with the chives/parsley. Set aside until needed.
In a large bowl whisk together the flour, baking powder, salt, onion powder, & pepper. Cut in the cubed butter using 2 forks, 2 butter knives, or a pastry blender until crumbly.
In a liquid measuring cup, whisk the heavy cream & 1 egg well. Pour this mixture into the dry ingredient bowl along with the vegetable mixture & the cheese. Stir until just combined but still a bit crumbly.
Lightly flour a flat work surface & ball the dough together. Plop the dough down & pat it into a disc about 1″ or so thick. You may cut into 6 equal wedges, or use a large circle cutter (reforming the dough to cut until it’s gone).
Place the cut dough on the large parchment-lined tray at least 1 1/2″ apart (if re-using the parchment used for the vegetables, flip it over first). Whisk the other egg + 1 Tbsp. water so that the egg is broken up well. Lightly brush the egg wash onto the dough & sprinkle with garlic salt (you can sprinkle a little extra cheese on top too if you’d like).
Listen to the episode! Fiction Kitchen Episode 56: Peter Rabbit & Other Beatrix Potter Tales