Spinach Artichoke Scones

by Heather

in Bread

Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

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