Spanish Roasted Veggie & Manchego Mini Scones

My brain enjoys running away with an idea. I like coffee, so my brain will eventually ask - what if you opened a coffee shop? I loved visiting Paris, and now I couldn’t tell you the number of times my brain has popped up saying “hey, what if you moved to France?”

My head’s over-zealousness isn’t always quite so far-fetched and it will lead to something like these scones. I was working on an article about tapas-style dishes for an issue of Sass Magazine and I had a hard time stopping the flow of ideas. I ended up with three recipes, but it would have been easy to keep going. I included the recipes for White Bean, Herbs & Parmesan Stuffed Mushrooms and Garlicky Shrimp & Burst Tomato Skewers in the article but I knew I was pushing the word count so I held this one back.


After almost nine years (we started dating in 2010), my husband is pretty used to my food photography habits and knows that I will tell him as soon as he can eat something I’m trying to photograph. He didn’t want to wait for these.

Spanish Roasted Veggie & Manchego cheese mini scones | party food |

Spanish Roasted Veggie & Manchego Mini Scones (makes enough for a party)

  • 2 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 tablespoon course sea salt

  • 1/4 teaspoon dry mustard

  • 1/2 cups cold, unsalted butter, cut into small cubes

  • 4 ounces manchego cheese, shredded

  • 1/2 cup plus 2 tablespoons whole buttermilk

  • 1/2 cups chopped Spanish roasted veggies (recipe included below) + 2 of the roasted garlic cloves

Add flour, baking powder, sugar, salt, baking soda and mustard powder to a large bowl and whisk well to combine. Sprinkle the butter over the flour and using a pastry blender, gently combine everything until the butter has become the size of small peas and seems relatively well distributed, it’ll take a few minutes. Add the cheese, buttermilk and veggies and mix until the mix is just combined. You do NOT want to over mix. The dough will still look pretty shaggy and dry, but it’ll squish together if you press it with your fingers.

Pour the dough onto a sheet pan lined with parchment paper or a silicone baking mat (silpat). Shape the dough into a rectangle that is about 1 inch thick. Put the pan (or the mat if like me the whole pan won’t fit) into the freezer for about 30 minutes to firm up. After it’s firm, take it back out of the fridge and use a pizza cutter or sharp knife to cut 1 1/4 inch strips long-ways. Then cut the same size strips across the other way to create squares. Then cut each square diagonally to form the little triangles. Separate each piece a bit to allow for them to expand in the oven.

Cover the pan with plastic wrap and put in the freezer or refrigerator for a few hours (or overnight).

Preheat the oven to 425 degrees F. Bake the until the scones are slightly golden on top and firm to the touch, about 15 minutes. Let cool for as long as you can resist before digging in.

Spanish Roasted Veggies

  • 1 red pepper, stem and core/seeds removed, cut into 4-5 chunks

  • 1 yellow pepper, stem and core/seeds removed, cut into 4-5 chunks

  • 1 red onion, cut in half and each half cut into 4-5 wedges

  • 1 yellow onion, cut in half and each half cut into 4-5 wedges

  • 1 cup butternut squash, cubed

  • 2 zucchini, cut in half lengthwise, scored with a fork and cut into chunks

  • 1 whole head of garlic, with the top cut off ( enough to see the cloves)

  • 4-6 tablespoons high quality, cold-pressed extra virgin olive oil

  • small handful of fresh herbs (any combo of parsley, oregano, mint and thyme will do)

Preheat the oven to 475 degrees F. Drizzle the head of garlic with a little bit of the olive oil and wrap in foil. Arrange all of the cut vegetables in a single layer in one or two roasting pans. Drizzle with 3 tablespoons olive oil and sprinkle with a little salt and pepper. Make sure the garlic packet is on the the pan two. Roast everything in the oven for 25-35 minutes OR until the vegetables are soft and fragrant. Once out of the oven, sprinkle all of the vegetables with a little more salt and pepper and toss with the fresh herbs.

This makes a lot of roasted vegetables. Way more than the 1/2 cup called for in the scone recipe. Serve the extras on the side as part of your tapas/appetizer spread or save them for another meal.

Spanish roasted veggie and manchego mini scones | appetizer ideas |

And do not be afraid of the word scone. If it tends to bring up memories of dried out, wanna-be-biscuits (ahem, a lot of British-scones) you don’t have to worry. These are rich, soft and have the perfect amount of moisture.

Spanish roasted veggie and manchego mini scones for a party |

If you didn’t know, I’m currently enrolled in a year-long health coaching program with the Institute for Integrative Nutrition. I’m more than halfway through the curriculum now, and with each passing week it becomes ever more clear that while food is important, health is made up of so much more. In that spirit, I’m feeling more inspired than ever to continue sharing here. I want to encourage you to play with your food. Not like poke it around on your plate during dinner time, but to not be afraid to play in your kitchen. I want you to feel empowered to try a new recipe or new flavor combination. And if your kitchen intimidates you, lets talk. Fueling yourself with delicious, feel good food shouldn’t be scary and learning to cook is one of the most important things you can do for your health.

Vegetable and cheese stuffed mini scones |

I hope you make these with the intention of sharing. I hope you try and imagine pouring some actual love into your mixing bowl. As summer starts to reach it’s mid-point, lets all make a collective goal to have a few more get-togethers with people that make our hearts happy. No matter what you’re eating, laughing, making memories and sharing time with people we love are some are all really great for your health too.