Best Cheddar Tomato And Spinach Scones Recipes

Cheesy Sun-Dried Tomato Scones image

Provided by Um Safia

Categories Scones

Time 1h

Yield 20 scones, 10 serving(s)

Number Of Ingredients 12

450 g self raising flour, plus extra for dusting surfaces
1 teaspoon mustard powder
1/2 teaspoon paprika
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon black pepper
1 1/2 teaspoons mixed dried Italian herb seasoning
125 g butter, chilled
225 g mature cheddar cheese, grated
200 g sun-dried tomatoes, roughly chopped
2 large free-range eggs
175 ml approx. milk

Steps:

Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
bake for 12-15 minutes until risen, golden and cooked all the way through.

Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2

Savory Whole Wheat, Spinach, and Cheddar Scones image

Yield makes 12 scones

Number Of Ingredients 7

3 cups whole wheat flour, plus more for the work surface
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
3/4 cup honey
1 1/2 cups heavy cream
3/4 cup steamed spinach, squeezed dry and chopped
3/4 cup grated sharp Cheddar cheese

Steps:

Position a rack in the middle of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
Whisk the honey and cream in a separate bowl until smooth.
Stir together the spinach and Cheddar cheese in a small bowl and set aside.
Whisk the cream mixture into the flour mixture. Stir in the spinach mixture until smooth. Don't overmix the dough. It's okay if a few lumps of dry ingredients are visible.
Turn out the dough onto a lightly floured work surface. Knead the dough very briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form the dough into a ball and lightly dust it with a little flour. Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
Cut the dough into desired shapes. Gather up the scraps, reroll them, and cut out more scones until the dough is used up. Pat the scones lightly to smooth the tops.
Place the scones about 2 inches apart on the prepared baking sheet. Bake the scones for 12 to 14 minutes, or until the tops spring back when pressed lightly and they are golden brown on the top and bottom.
Remove the scones from the oven and cool for 5 minutes on the baking sheet. Transfer the scones to a wire rack to cool for at least 5 minutes before serving.