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Spinach Artichoke Scones Recipe

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These Spinach Artichoke Scones are a savory twist on the classic scone, combining tender, flaky texture with flavorful spinach, artichoke hearts, and parmesan cheese. Perfect for breakfast, brunch, or a savory snack, these scones offer a delicious way to enjoy greens and herbs baked into a golden crust.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Wet Ingredients and Add-ins

  • 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
  • 3/4 cup grated parmesan cheese
  • 1/2 cup canned or jarred artichoke hearts, drained and chopped
  • 1 (9 ounce) box frozen chopped spinach, thawed and squeezed of excess moisture
  • 1 cup whole milk
  • 2 eggs, divided

Instructions

  1. Preheat the Oven: Set your oven to 400°F to ensure it reaches the correct baking temperature while you prepare the dough.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and garlic powder until well combined to evenly distribute leavening agents and seasoning.
  3. Cut in Butter: Using a pastry blender or two forks, cut the cold cubed butter into the flour mixture until the texture resembles coarse crumbs. This step is crucial for creating flakiness in the scones.
  4. Add Cheese and Vegetables: Stir in grated parmesan cheese, chopped artichoke hearts, and well-drained chopped spinach until evenly incorporated throughout the mixture.
  5. Combine Wet Ingredients: In a separate bowl, whisk together whole milk and one egg. Pour this liquid mixture into the dry ingredients and mix until just combined. You may need to use your hands to gently knead the dough ensuring no dry flour remains, but take care to not overwork it.
  6. Shape the Dough: Transfer the dough to a floured surface and press it into a disk about 3/4 to 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 to 10 equal wedges.
  7. Prepare for Baking: Place the wedges on a lightly greased baking sheet, spacing them apart slightly. Beat the remaining egg in a small bowl and brush the tops of each wedge with the egg wash to achieve a shiny, golden crust.
  8. Bake: Bake the scones in the preheated oven for 15 to 20 minutes, or until they turn golden brown and a toothpick inserted comes out clean.
  9. Cool: Remove the scones from the oven and transfer them to a wire rack to cool to room temperature before serving. This prevents sogginess and allows the flavors to settle.

Notes

  • Make sure to squeeze out as much moisture as possible from the thawed spinach to avoid soggy scones.
  • You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
  • For added flavor, consider incorporating fresh herbs such as chives or parsley into the dough.
  • These scones are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • If you prefer a spicier version, add a pinch of red pepper flakes or cayenne pepper to the dry ingredients.

Find it online: https://recipeplenty.com/spinach-artichoke-scones-recipe/