Spinach Feta Scones Recipe

All-purpose flour: The base for the scones, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the scones.

Cold butter: Creates a flaky texture by forming pockets of steam as it melts during baking.

Fresh spinach: Adds a fresh, earthy flavor and vibrant color to the scones.

Feta cheese: Provides a tangy, salty contrast to the other flavors.

Milk: Helps bind the ingredients together and adds moisture to the dough.

Egg: Used for brushing the tops of the scones to give them a golden brown finish.

When incorporating the cold butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains in small, pea-sized pieces. This technique helps create a flaky texture in the scones. Additionally, make sure the milk is added gradually and mixed just until combined to avoid overworking the dough, which can result in tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the scones.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will add a slight coconut flavor.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, though it has a stronger flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor but is creamier.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• Allow the scones to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make them soggy.
• For short-term storage, place the scones in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• If you plan to store them for longer, refrigerate the scones in an airtight container. They will stay fresh for up to a week.
• To freeze the scones, wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Frozen scones can be stored for up to 3 months. For best results, consume them within this time frame.
• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them in the oven for about 10 minutes, or until heated through.
• Alternatively, you can microwave the scones on a microwave-safe plate for 20-30 seconds. This method is quicker but may result in a slightly softer texture.
• For an extra touch of freshness, brush the scones with a little melted butter or sprinkle with a bit of feta cheese before reheating in the oven.

• Preheat your oven to 350°F (175°C). Place the spinach feta scones on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making them too soft.

• If you have an air fryer, set it to 300°F (150°C). Place the scones in the basket and heat for about 5-7 minutes. This method helps to retain their crispiness.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, ensuring they are warmed through without becoming too crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the rack or on a baking sheet. Heat for about 10 minutes, checking halfway to ensure they don't over-brown.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Mixing bowl: Combine the dry ingredients and mix the dough.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Cutting board: Chop the fresh spinach.

• Knife: Use to chop the spinach.

• Measuring cups: Measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Measure the baking powder, salt, and black pepper.

• Baking sheet: Place the scone wedges on it for baking.

• Pastry brush: Brush the scones with the beaten egg before baking.

• Rolling pin: Pat the dough into a circle about 1-inch thick.

• Flour sifter: Optional, to ensure the flour is lump-free.

• Cooling rack: Allow the scones to cool after baking.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.

Use a food processor: Quickly mix the butter into the flour mixture using a food processor to save time.

Pre-chop spinach: Chop the spinach in advance and store it in the fridge until ready to use.

Crumbled feta: Buy pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.

Batch preparation: Double the recipe and freeze half the scones for a quick future snack.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.