I have a new addiction, and it is to spinach scones.
I never made scones before, until the pumpkin scores I made, and shared with all of you this fall. You can see the Pumpkin Scones recipe here.
Since than, I haven’t stopped making scones! They are so easy, and tasty, and healthy (If you use the right ingredients). My favourites have been these spinach cheese scones. I have been making them weekly, and these savory treats are real winners with everyone who tries them!
Spinach is rich in antioxidants and omega-3 fatty acids, which help reduce inflammation and lower your risk of cancer and heart disease. Spinach also has a very high nutritional density as it is high in iron, magnesium, potassium, zinc, Vitamin A, Vitamin K and B-Vitamins. Spinach helps eye sight, it can help regulate blood pressure and helps support cancer prevention. Spinach is a secret weapon for vegans, as it is one of the most nutritious foods on the planet.
We could all use a little bit more spinach in our diets, so give these scones a try!
Preheat your oven to 425 and line a baking sheet with parchment paper
Mix together the following ingredients:
- 2 cups white whole wheat flour (I did one batch with 1 cup spelt flour and 1 cup whole wheat flour. They weren’t as light so I am sticking to the Whole Wheat Flour)
- 2 teaspoons baking powder
- 2 tablespoons of vegan butter or margarine, softened (I used Becel’s vegan margarine)
- 1 cup shredded cheese (I used Daiya but I will try it with Gusta cheese next)
- 1 cup chopped spinach
- 3 tablespoons chopped onion (I did one recipe with a full onion, but that was a little bit to strong for me)
- 1 cup almond milk
- 1 tablespoon melted butter or margarine
Mix everything together. The dough will get thick. I ended up mixing it with my hands. Once it is mixed, turn the dough on a floured surface and use your hands to shape it into a large disc. I kept my disc about 1-1.5 inches thick. Using a pizza cutter, divide the disc into 8 triangular scone shapes. Arrange them on the baking sheet, leaving a little bit of room for the scones growth. Brush the top of each scone with a touch of melted butter (or margarine) and bake for 16 minutes. The scones will begin to get golden on the top when it is time to remove them from the oven.
Remove from oven and let them cool. The scones will freeze well if you are planning to save some for a later date. These savory treats make a great breakfast or a nice mid-afternoon treat!