Spinach and Cheese Savory Scones
Spinach and cheese savory scones with Italian herbs and sun-dried tomato are crisp on the outside and buttery inside with no added oil! They’re the perfect addition to breakfast or brunch, served with gravy or soups, and they make a great snack, too.
Servings: 8
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 chopped sun-dried tomato
- 2 tablespoons chopped green onion
For The Wet Ingredients
- 1/2 cup chilled non-dairy milk or more, if needed
- 1 teaspoon apple cider vinegar or white vinegar
- 2 tablespoons cold vegan cream cheese (or use coconut cream)
- 1 tablespoon cold maple syrup
- 1/2 cup frozen spinach thawed
- 1/2 cup vegan cheese shreds such as mozzarella, parmesan or a mix
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.
Video
Notes
Gluten-free, use a mixture of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch in place of the 2 cups of all-purpose flour. You will still need to add the 1/4 cup of additional almond flour in the recipe.
These are soy-free if you use a soy-free non-dairy cream cheese, cheese, and milk.
Nut-free, use nut-free non-dairy cream cheese, cheese, and milk and replace the almond flour with 1 to 2 tablespoons of vegan butter to help with the texture of the scone.
Storage: Scones taste best day-of, but you can store them for 2 to 3 days in the refrigerator or up to 3 months in the freezer. Warm them in the toaster oven or oven before serving for the best texture.
Nutrition
Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Sodium: 370mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1210IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg