Fiction-Food Café: Carrot, Radish, & Cheese Scones

(Originally posted for the April 2017 Fiction Kitchen Podcast episode, "Peter Rabbit & Other Beatrix Potter Tales".)

"First he ate some lettuces and some French beans; and then he ate some radishes; and then, feeling rather sick, he went to look for some parsley."

–The Tale of Peter Rabbit by Beatrix Potter

I read the bejeebles out of the various animal tales written by Beatrix Potter when I was a kid. In my early reading years I was only interested in reading stories with animals as the main characters (perhaps living on a farm had something to do with that) and these books fit the bill. We owned many, but I also remember checking them out of our local library, it was a treasure to find one I hadn't known about before (there are 22 or more Peter Rabbit and friends books!).

Food, especially farmed/gardened food, is so heavily a part of Mrs. Potter's stories and Peter Rabbit's world. I wanted to create something relatively easy and colorful inspired by Peter's tale and came up with these scones! I didn't add French beans (a type of green/string bean, also called haricot vert), but I'd love to next time. I'd add some diced up with the carrot and radish to roast. :)

Peter Rabbit's Carrot, Radish, & Cheese Scones

1/2 Cup Shredded Carrots, chopped
3/4 Cup Diced Radish (not peeled)
1 Tbsp. Minced Fresh Chives (Parsley would be appropriate too!)
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
2 Eggs
3/4 Cup Finely Shredded Sharp White Cheddar
1 Tbsp. Water
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).

Bake at 375ºF for about 18-20 minutes, or until the tops are just beginning to turn golden. Great served with homemade butter or homemade spreadable cheese, and camomile tea.