Spinach and Cheese Savory Scones
User Reviews
5
Spinach and Cheese Savory Scones
Description
Spinach and Cheese Savory Scones are made by mixing dry ingredients—flours, baking powder, baking soda, salt, Italian herbs, pepper flakes, sun-dried tomatoes, and green onion—with wet ingredients including non-dairy milk mixed with vinegar, vegan cream cheese, maple syrup, thawed spinach, and vegan cheese. The cream cheese is mixed in first to form crumbs, followed by gradual addition of the milk mixture to form a dough that holds when pressed but remains slightly dry to maintain scone texture.
The dough is flattened, portioned, and baked at 400°F until golden. The result is a savory scone featuring herbaceous notes, mild heat from pepper flakes, and umami from the cheese and sun-dried tomatoes. The presence of vegan alternatives makes this recipe adaptable to dietary preferences.
These scones can be made gluten-free by substituting a mix of almond flour, oat flour, and potato starch and are soy-free if using soy-free vegan cheeses and creams. They keep best on the first day but can be refrigerated for a few days or frozen for months, reheating for best texture.
Ingredients
For the Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon italian herbs
- 1/2 teaspoon pepper flakes
- 2 tablespoons sun-dried tomato chopped
- 2 tablespoons green onion chopped
For The Wet Ingredients
- 1/2 cup non-dairy milk or more, if needed, chilled
- 1 teaspoon apple cider vinegar or white vinegar
- 2 tablespoons vegan cream cheese or use coconut cream, cold
- 1 tablespoon maple syrup cold
- 1/2 cup spinach thawed, frozen
- 1/2 cup vegan cheese such as mozzarella, parmesan or a mix, shreds
Optional Toppings
- cheese or sesame seeds
Instructions
- Preheat the oven to 400° F (205° C).
- In a bowl, add all of the dry ingredients and mix really well, then make a well in the center. In a separate, small bowl, mix the non-dairy milk with the vinegar and set aside.
- Then, add the cream cheese, maple syrup, spinach and vegan cheese to the well in the center of the dry bowl, and press and mix using a fork, so the cream cheese mixes in and all of the dough mixture looks like crumbs. It will take about 1 to 2 minutes for the cream cheese to mix in.
- Mix 1/4 cup of the chilled non-dairy milk mixture into dough, then add another 1/4 cup and mix in. Depending on your flour and the milk, you may or may not need more non-dairy milk. Add more cold non-dairy milk, a tablespoon at a time, to mix and make a dryish, scone-like dough. It should feel a little dry, but when you press it, it should come together. If you add too much non-dairy milk, then the scones will be more like a muffin.
- Bring the dough together and flatten it into 1 inch thick circle or oval. Use a knife or a pizza cutter to make any shapes that you like. You can make biscuit circles with a cookie cutter or triangles by just cutting it like a pizza. Then, separate those onto a parchment-lined baking sheet.
- At this time you can also put these in the freezer for 10 minutes or so, if the overall temperature of the dough has warmed, or you can directly bake.
- If you want these to get nice and browned on top, you can brush the tops with some oil or vegan butter at this point, Or mix together 1 teaspoon of non-dairy milk and 1 teaspoon maple syrup and brush that on top. Add optional toppings such as more cheese or sesame seeds.
- Bake for 20 to 22 minutes, or until the tops are getting golden and when you tap the top the Scones don't sound doughy.
- Take the scones out of the oven, let them cool for a few minutes on the baking sheet, then serve with some butter or however you like.
Notes
- For a gluten-free version, replace the all-purpose flour with a blend of almond flour, oat flour, and potato starch while still adding the extra almond flour as directed.
- Use soy-free non-dairy cream cheese, cheese, and milk to keep the recipe soy-free.
- For nut allergies, substitute almond flour with 1 to 2 tablespoons of vegan butter and use nut-free dairy alternatives.
- Scones are best eaten the day they are made but can be stored in the refrigerator for 2–3 days or frozen up to 3 months.
- Reheat stored scones in a toaster oven or conventional oven to restore texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Sodium | 370mg | 15% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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