Best 5 Cheese And Spinach Scones Recipes

CHEDDAR, TOMATO AND SPINACH SCONES

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.

CHEESE AND SPINACH SCONES

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

MONTY'S SPINACH-CHEESE SCONES

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.

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

SPINACH-ARTICHOKE SCONES

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.