I had a craving. It involved spinach and feta cheese and… scones. Now foisting said craving on you. HOW DELICIOUS! Flaky and light and salty with just a hint of something green so you can tell yourself these are good for you.
These are a particular favorite with creamy scrambled eggs at brunch or as a starchy accompaniment to a big bowl of soup at lunch or all by themselves… smothered in butter as a snack at say… 4:13PM. Just a random number… no reason.
A couple of baking notes from Food Gypsy:
Is it absolutely necessary to sift your flour? No. The world will not come to an end over un-sifted flour. (I checked.) However, for a lighter product, free of nasty flour lumps… sift.
Whenever I make a savoury scone I always make one BIG biscuit and cut it into wedge shaped pieces to bake. As it often accompanies another dish I find the shape offers more opportunity for interesting plating options. Round scones are sweet in my mind, but hey, if you prefer to make round scones… make round scones.
Do what’s right for you. Make them heart shaped… PARTY!
One of the little tricks in this recipe, you will note that the shortening I use is frozen, then grated into the dry ingredients to mix. I find this perfectly blends the fat into the dry ingredients with very little effort and even less handling. Easy’s good – right?
Preheat oven to 400⁰F (200⁰C). Line cookie sheet with parchment paper, or greased aluminum foil, In a bowl, sift together flour, baking powder, sugar and salt.
Grate frozen shortening (or lard) into dry ingredients and blend gently with hands.
In another bowl combine egg and milk.
Add wet ingredients to dry ingredients and mix loosely with spatula.
Add cooked, drained spinach and crumbled feta cheese. Fold until moistened.
Knead lightly, with floured hands, to form loose ball.
Turn dough onto lightly floured surface and flatten ball into disk approximately 1” thick with hands. Using sharp knife cut disk into wedges, like pizza. Brush off excess flour with dry pastry brush. Place wedges on prepared cookie sheet.
Bake in preheated oven for 20 – 25 minutes at 400⁰F (200⁰C).
When in doubt, add more cheese. You can never have too much cheese. Serve warm and fresh… with BUTTER!
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.