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Sun dried Tomato, Scallion, Spinach and Cheddar Scones

savory, flaky, cheesy scones studded with scallions, sweet sun dried tomatoes, and plenty of sharp cheddar

Course bread, Breakfast, Brunch, pastry
Cuisine British
Keyword brunch, cheese, savory, scones
Prep Time 20 minutes
Cook Time 25 minutes
chill time 20 minutes
Servings 8 large scones

Ingredients

  • 1 cup fresh fresh spinach packed
  • 2 cups all-purpose flour 240 g
  • 1 tablespoon sugar 12 g
  • ¾ teaspoons kosher salt 3 g
  • 2½ teaspoons baking powder 9 g
  • 8 tablespoons unsalted butter, very cold, and diced 113 g
  • 6 oz. Kerrygold Aged Cheddar Cheese grated, 155 g
  • 1/4 cup crumbled feta cheese 25 g
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup chopped scallions
  • 2 tablespoons sun dried tomatoes packed in oil, chopped
  • 1 large egg
  • ½ cup + 2 Tablespoons heavy whipping cream divided 120 g
  • flaky sea salt for finishing

Instructions

  1. Place the packed cup of fresh spinach in a small sauté pan (dry, do not add oil or water), and cook over medium/low heat for about 3 minutes. Remove the wilted spinach from the pan, and chop. Let cool.

  2. In a large mixing bowl, combine the all purpose flour, sugar, kosher salt, and baking powder. Whisk to combine.
  3. Add the very cold, diced butter to the bowl, and use your fingertips to smoosh the butter into the flour, flattening each piece of butter, coating all of the butter with flour, squeezing as you go.
  4. Add the Kerrygold Aged Cheddar, crumbled feta cheese, grated parmesan to the bowl, chopped scallions, and chopped sundried tomatoes to the bowl. Use a wooden spoon to combine.
  5. To another small bowl, or large measuring cup, add the ½ cup heavy whipping cream, the egg, and the cooled chopped spinach. Whisk until thoroughly combined. Make a well in the center of the dry ingredients. Pour the cream and egg mixture into the well. Use a wooden spoon to mix all of the ingredients together until just combined, making sure to scrape the bottom and sides of the bowl.
  6. Lightly flour your work surface, and pour the shaggy dough out onto the work surface.
  7. Use your hands to gather the dough together in a mound, then press the dough into a flat rectangle about 8”x10”. Fold the top third of the dough into the center (like a letter), then fold the bottom third into the center. This will help create flakey layers in your scones. Press the dough back out into a larger rectangle, and repeat the folding process once more, pressing the dough out into a round shape.
  8. Use a sharp chef’s knife, or a bench scraper to cut the dough into 8 large scones, or 16 smaller scones. Place the scones on a parchment lined baking sheet, and refrigerate for 20 minutes.
  9. Meanwhile, preheat the oven to 400 degrees F. Remove the scones from the fridge, and brush the tops with the remaining 2 tablespoons of heavy cream. Sprinkle the tops with flakey sea salt, and bake for 25 minutes, rotating the pan 180 degrees halfway through the baking time to ensure even browning. Enjoy immediately!