Recipe: Spinach scones with cheddar cheese and garlic chives
Flaky and savory, these spinach scones celebrate spring. Debbie Arrington
It’s almost March and time for baking of the green – green variations of familiar foods in celebration of St. Patrick’s Day.
These easy, cheesy savory scones make the most of early-season spinach or other baby greens. It’s a way to use up garden thinnings – all those little plants that get pulled to make room for others to mature.
Chop the fresh spinach or greens by hand or pop the leaves in the food processor. It takes about 2 cups loosely packed leaves to make ½ cup finely chopped.
Green onions and chives are sprouting now, too. I used garlic chives; they also add a subtle garlic flavor was well as more bright green. Green onion tops (or thinnings) or other chive varieties are fine, too.
These scones have another plus – no eggs necessary!
This recipe freezes well. Make a batch now and be ready for any green occasion.
Spinach scones
Makes 8 scones
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter (1 stick)
½ cup low-fat milk
¼ cup cream
½ cup finely chopped fresh spinach
2 tablespoons finely chopped garlic chives
½ cup cheddar cheese, grated
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, sugar, baking powder and salt.
Cut butter into cubes and add to flour mixture. With a pastry blender or two knives, cut butter into flour mixture.
Mix together milk and cream. Add to flour-butter mixture until just moistened. Fold in spinach, chives and grated cheese.
Turn dough out onto a floured surface. With floured hands, gently knead dough 5 or 6 times until spinach and cheese well distributed.
Pat dough into an 8-inch round about 1-1/2 inches thick. With a sharp knife dusted with flour, cut the round into 8 wedges.
Live a baking sheet with parchment paper. Transfer the wedges onto the baking sheet and bake at 400 degrees until golden brown, about 20 to 25 minutes.
Remove from oven and transfer scones to a rack to cool for a few minutes.
Serve warm.
(Note: These scones freeze well.)
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