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Scones: Savory Spanakopita Scones

Source of Recipe

Blog


List of Ingredients

1 1/2 tablespoons olive oil
4 oz. spinach, washed, trimmed and chopped (about 2 cups chopped)
5 green onion stalks, chopped
4 large sprigs of fresh dill, chopped
8 oz. feta cheese, crumbled
1 teaspoon sea salt
1/2 teaspoon ground white pepper

Scone Dough

4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon sugar
2 oz. Parmesan cheese, grated (about 1/4 cup)
6 oz. cold butter, cubed (12 tablespoons)
4 large eggs
1 cup half and half (light cream)

extra half and half, for tops
extra sea salt, for sprinkling




Recipe

Make Spanakopita Filling:

Heat olive oil in large skillet over medium heat. Add chopped green onions and saute, stirring, until onions are softened and slightly browned. Stir in spinach and saute with onions until spinach wilts, about 2 minutes. Remove from heat. Set a strainer over a bowl. Scrape spinach mixture into strainer, and press on spinach to drain as much liquid as possible.

When spinach mixture is drained and slightly cooled, place in medium bowl. Add chopped dill, feta cheese, sea salt and white pepper, and stir together until chunky, but thoroughly combined. Set filling aside.

Mix Scones:

Preheat the oven to 400¡ã F.

Whisk together flour, baking powder, baking soda, sea salt, sugar and grated Parmesan in large mixing bowl or stand mixer bowl.

Cut in butter. You can do this one of two ways:

Electric stand mixer With the flour mixture in the stand mixer bowl and the paddle blade attached, turn on the slowest speed and slowly add butter chunks, mixing to a coarse meal texture, with only a few remaining large flour-butter crumbs.

(or)

By hand Using a sharp-bladed pastry cutter tool, or two knives, ¡°cut¡± the butter pieces into the flour mixture until you have a coarse meal texture.

In a separate bowl, whisk together eggs and half and half.

Add liquid mixture to dry ingredients by hand or with stand mixer on low, using ¡°on-off¡± mixing. Stop just before mixture comes together. Add cooled Spanakopita Filling, then continue mixing briefly to form a soft and sticky dough. Scrape dough onto lightly floured surface and turn over a few times to combine, adding flour if necessary.

Form scones Pat dough 3/4 ¨C 1¡å thick and use tall cookie or biscuit cutters to form round or triangle shapes, large or small. As you cut and remove scones, gently push remaining dough together (do not knead or press dough again) to cut new scones. Alternatively, you may divide dough in half, form each half into a 3/4 ¨C 1¡å thick round, and cut equal wedges.

Transfer scones to parchment-lined sheet pans.

If desired, lightly brush tops of scones with half and half, then sprinkle each with a dash of sea salt. Bake 15-18 minutes, or until set and tops are golden brown. Cool briefly on baking sheet, then transfer to rack.

Approximately 12-16 large scones, 24-32 smaller scones. Serve warm or at room temperature. Scones are best served the same day.