These scones are just great on their own or slathered with clotted cream or plain cream cheese, according to tradition. But when you serve them with a colorful trio of cream cheese spreads, they are something else entirely. What gives these spreads their vibrant colors, and wonderful flavors, are assorted vegetables. For the beet and carrot spreads, the vegetables are each finely chopped in a food processor, while the arugula is ground up with a mortar and pestle (or also in the processor).
- Preheat the oven to 400°F.
- Combine all scone ingredients in a blender or food processor and mix until the dough is well blended.
- Place spoonfuls of dough in a baking pan sprinkled with flour, leaving 3 fingers distance between each spoonful.