Savory Whole Wheat Spinach And Cheddar 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.

SAVORY WHOLE-WHEAT BUTTERMILK SCONES WITH ROSEMARY AND THYME

Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme image

These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They're great with cheese and with salads, soups and stews.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 9

Ingredients

150 grams (approximately 1 1/4 cups) whole-wheat flour
100 grams (approximately 3/4 cup) unbleached all-purpose flour
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
4 grams (approximately 1 teaspoon) brown sugar
5 grams (approximately 3/4 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
1 tablespoon finely chopped mixed fresh rosemary and thyme
125 grams (approximately 1/2 cup) buttermilk

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment.
Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams

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

Ingredients

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.

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