Montys Spinach Cheese Scones Recipes

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

Ingredients

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

Ingredients

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

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