- 2 c. all-purpose flour - I used a 50/50 blend of white and whole wheat flours
- 1 T. baking powder
- 1 T. granulated sugar
- 2 tsp. Italian seasoning
- 3 T. frozen butter
- 2 minced cloves roasted garlic - purchase from the store or make it at home
- ⅔ c. chopped spinach - fresh is best, but thawed, squeezed very dry frozen spinach will also work
- ⅓ c. grated sharp cheese - I used Irish cheddar
- ⅔ c. crumbled chèvre (soft goat cheese)
- ½ - ⅔ c. heavy cream, divided
- 1 tsp. seasoning of your choice - I used Ruth Ann's Muskego Ave Chicken/Fish Seasoning from Penzeys
Preheat the oven to 425°F.
Combine the first 4 ingredients (all-purpose flour through Italian seasoning) in a large bowl and whisk them gently together.
Grate the frozen butter into the bowl and, using your hands, work the mixture together until coarse crumbs form.
Add the garlic, spinach, sharp cheese, chèvre, and ⅓ cup of heavy cream. Stir until a soft dough forms. You may need to add a bit more cream to get the dough to come together.
Place the dough on a well-floured surface and knead lightly and form it into a 9-inch round. Cut the round into 8 wedges and place the wedges on a baking sheet covered in a silicone baking mat or sheet of parchment paper. Brush the wedges lightly with some heavy cream.
Bake the scones for 30 minutes or until golden brown. Cool completely and store any leftovers covered at room temperature for up to a week or seal in freezer bags and freeze for up to 3 months.
- Yields: 8 scones
- Preparation Time: 45 minutes