Spinach-Ricotta Scones

  • 2 c. flour
  • 1 T. baking powder
  • 1 T. granulated sugar
  • 5 T. chilled butter, grated
  • ½ c. green onions, chopped
  • ½ c. baby spinach, chopped
  • 1 c. ricotta cheese
  • ⅔ c. heavy cream
  • Egg wash (1 egg, beaten with 1 teaspoon water)
  • 1 tsp. coarse salt
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika

Preheat the oven to 425° F.

Whisk together the flour, baking powder, and sugar in a large bowl. Using your fingers, work the grated butter into the flour mixture until it is the consistency of coarse crumbs.

Stir in the green onions and spinach. Add the ricotta cheese and heavy cream; stir until just combined.

Turn the dough out onto a lightly floured surface and knead it a couple of times. Shape the dough into a 9-inch circle; slice it into 8 wedges.

Transfer the scone wedges to a parchment-lined baking sheet, leaving a few inches between the wedges. Brush the tops of the scones liberally with the egg wash.

In a small bowl, mix together the salt, pepper, and smoked paprika. Sprinkle the tops of the scones with the salt mixture. Bake them for 30-35 minutes or until the scones are golden brown.

  • Yields: 8 servings
  • Preparation Time: 45 minutes
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