Cheese And Spinach Scones Recipes

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CHEDDAR, TOMATO AND SPINACH SCONES



Cheddar, Tomato and Spinach Scones image

Try these tender savory scones for breakfast, lunch or a snack, or split one and tuck a poached egg in the middle for a light meal. Make a spicy version with Cabot Hot Habanero Cheddar, Cabot Chipotle Cheddar or Cabot Jalapeno Light Cheddar.

Provided by Food Network

Time 32m

Yield 8 Scones

Number Of Ingredients 11

1 cup King Arthur Unbleached All-Purpose Flour, fluffed with whisk before measuring
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 ounces Cabot® Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 2 cups)
½ cup chopped fresh baby spinach leaves
¼ cup chopped moist sundried tomatoes* (See Cook's Note)
½ cup Cabot® 2% Plain Greek-Style Yogurt
1 large egg
2 tablespoons extra-virgin olive oil

Steps:

  • 1.Place rack in upper third of oven and preheat oven to 425°F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
  • 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.
  • 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.
  • 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
  • 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.

MONTY'S SPINACH-CHEESE SCONES



Monty's Spinach-Cheese Scones image

Make and share this Monty's Spinach-Cheese Scones recipe from Food.com.

Provided by Aunt Cookie

Categories     Scones

Time 40m

Yield 8-12 scones

Number Of Ingredients 15

3 cups flour
1 tablespoon baking powder
1/3 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
2/3 teaspoon cayenne
2/3 teaspoon garlic powder
1 teaspoon dried parsley
1/2 cup butter
1/4 cup frozen spinach, thawed, squeezed dry
1/2 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated
3/4 cup milk
3 eggs
1 egg white

Steps:

  • Preheat the oven to 350 F .
  • In a large bowl, blend the dry ingredients.
  • Cut in the butter until the mixture resembles cornmeal.
  • Blend in the spinach and cheeses.
  • In a separate bowl, whip the milk and eggs together.
  • Stir egg mixture into the spinach mixture until well-combined.
  • Turn onto a floured surface and knead gently.
  • Roll the dough out to a one-inch thickness.
  • Cut into 3-inch rounds.
  • Place rounds on a greased baking sheet and bush with the egg white.
  • Bake for 20 minutes.

Nutrition Facts : Calories 377.6, Fat 18.9, SaturatedFat 11.1, Cholesterol 125.9, Sodium 503.4, Carbohydrate 38.7, Fiber 1.8, Sugar 0.5, Protein 13

CHEESE AND SPINACH SCONES



CHEESE AND SPINACH SCONES image

Categories     Cheese     Bake

Number Of Ingredients 8

1 cup grated tasty cheese
1 cup baby spinach, chopped
1 tbs n fine chopped onion
1/4 tsp pepper
1/2 tsp salt
2 1/2 cups self raising flour
1 cup milk
2 tbs cream

Steps:

  • 1 - pre heat oven to 180 C 2 - combine cheese, spinach, onion and pepper 3 - stir in flour, then mix in milk and cream .Add a little extra milk in needed 4 - knead lightly on a floured board. flatten to circles of 5cm round and 2 high 5 - place on tray lined with baking paper. brush with milk and bake for 15-20 mins

SPINACH-ARTICHOKE SCONES



Spinach-Artichoke Scones image

Theses scones are a tasty, savory treat.

Provided by Pokygirl

Categories     Scones

Time 45m

Yield 10

Number Of Ingredients 11

2 large eggs, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon baking soda
½ cup cold butter, cubed
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
¾ cup shredded Cheddar cheese
½ cup chopped artichoke hearts, drained
1 cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk one egg and set aside for egg wash.
  • Whisk flour, baking powder, salt, garlic powder, and baking soda together in a large bowl. Cut in butter with a pastry blender or 2 forks until crumbly. Add spinach, Cheddar cheese, and artichoke hearts and stir briefly to combine.
  • Whisk the remaining egg into the milk; add to the flour mixture and mix until well combined. Turn dough out onto a lightly floured surface and roll to a thickness of 1/2 inch. Cut out 10 scones.
  • Place scones on the prepared baking sheet. Brush with egg wash.
  • Bake in the prepared oven until nicely browned, 15 to 20 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 32.3 g, Cholesterol 72.5 mg, Fat 14 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 8.3 g, Sodium 640.5 mg, Sugar 1.6 g

SAVORY WHOLE WHEAT, SPINACH, AND CHEDDAR SCONES



Savory Whole Wheat, Spinach, and Cheddar Scones image

Categories     Salad     Bake     Cheddar     Spinach     Spring

Yield makes 12 scones

Number Of Ingredients 7

3 cups whole wheat flour, plus more for the work surface
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
3/4 cup honey
1 1/2 cups heavy cream
3/4 cup steamed spinach, squeezed dry and chopped
3/4 cup grated sharp Cheddar cheese

Steps:

  • Position a rack in the middle of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
  • Whisk the honey and cream in a separate bowl until smooth.
  • Stir together the spinach and Cheddar cheese in a small bowl and set aside.
  • Whisk the cream mixture into the flour mixture. Stir in the spinach mixture until smooth. Don't overmix the dough. It's okay if a few lumps of dry ingredients are visible.
  • Turn out the dough onto a lightly floured work surface. Knead the dough very briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form the dough into a ball and lightly dust it with a little flour. Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
  • Cut the dough into desired shapes. Gather up the scraps, reroll them, and cut out more scones until the dough is used up. Pat the scones lightly to smooth the tops.
  • Place the scones about 2 inches apart on the prepared baking sheet. Bake the scones for 12 to 14 minutes, or until the tops spring back when pressed lightly and they are golden brown on the top and bottom.
  • Remove the scones from the oven and cool for 5 minutes on the baking sheet. Transfer the scones to a wire rack to cool for at least 5 minutes before serving.

SPINACH AND FETA SCONES



Spinach and Feta Scones image

Spinach and feta scones with a bit of green onion for added flavor. I admit I have not tried these. I'm posting it for an ISO request on the recipe board.

Provided by Steve P.

Categories     Scones

Time 45m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 12

1/3 cup vegetable oil
5 green onions, chopped
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1 teaspoon dry crumbled oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and well drained
7 ounces feta cheese, cubed

Steps:

  • Preheat oven to 375°F.
  • In 2 Tablespoons of the oil, sauté onions until they begin to brown.
  • Let cool.
  • Beat eggs until foamy; blend in remaining oil, milk and sautéed onions.
  • Add flour, sugar, baking powder, oregano, salt and garlic powder.
  • Beat until smooth.
  • Stir in spinach and feta cheese.
  • Spoon into 12 greased muffin tins.
  • Bake 20 to 25 minutes.

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