I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version. Using fresh spinach is ideal. It doesn’t get soggy and the deep green color makes these scones pop. I love the complex, bold flavor that sharp cheddar adds to each bite. Scones can be made on the fly which is a very good thing. From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time. And, you will be rewarded with 8 large yummy scones.
I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives. I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.
For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges. You can skip this step and form your own rustic round then slice the dough into wedges.
I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft. I regularly freeze mine and warm them up in the microwave for a snack.
This recipe is quite flexible. You don’t necessarily need sun-dried tomatoes or chives. The scones will still be so flavorful. Just be sure to use a good sharp cheddar.
- 2½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
- 1 tablespoon sugar
- ½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
- 2 cups roughly chopped fresh spinach (not packed)
- 1 heaping cup sharp cheddar, diced small
- ⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
- 1 tablespoon chopped chives (optional)
- 1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
- Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
- Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.
I enjoy all of your posts! The photos are well displayed and methods are easy to follow. Thank you!
Aloha Gail! Thank you very much for your kind message. I’m glad you find my little blog useful. Enjoy your time cooking and baking! Mahalo, Kiyo
Yummy!