SPINACH FETA SCONES
Spinach and Feta Scones are savory scones at their best! Tender and buttery, made with fresh, sautéed spinach and crumbled feta cheese
Provided by Heather Tullos
Categories Muffins & Scones
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
- In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes.
- In a medium skillet add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it's evenly incorporated. Work the feta cheese in the same way.
- Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed.
- You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together.
- Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4" thick. Cut the dough into 20-24 2" circles and place them on the prepared baking sheet.
- Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.
Nutrition Facts : Calories 228 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 385 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FLUFFY ROCKET AND FETA SCONES
These scones really pack a punch with rocket and a double dose of cheese. Slathered in butter, a warm scone is true comfort food
Provided by Nici Wickes
Categories Afternoon tea, Morning tea
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 220°C. Dust an oven tray lightly with flour or line with baking paper.
- Process the flour, baking powder and salt with butter until it resembles breadcrumbs. Toss through the feta chunks and rocket.
- Stir the milk in quickly with a knife until a soft dough forms, then turn out onto a floured surface and knead lightly.
- Pat into a 2cm-thick rectangle. Cut into squares and transfer to the prepared oven tray. Sprinkle with the grated cheese. Bake for 12-15 minutes until risen and golden.
Nutrition Facts : ServingSize Makes 8
FETA SPINACH SCONES
This feta spinach scone recipe is packed with flavorful cheese, herbs, and greens. The perfect veggie-loaded addition to any meal.
Provided by Taesha Butler
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 400℉. Line a baking sheet with parchment paper, silicone baking sheet, or lightly grease with oil.
- Place the ½ stick of butter (not cut into pieces) into the freezer while you prep the other ingredients.
- To a large bowl add flour, baking soda, salt, dried herbs, and garlic powder. Whisk to combine.
- Using a box grater, grate the frozen butter. Alternately, you can cut butter into small cubes, scatter them over the flour, then use a pastry cutter or your fingertips to combine the butter with flour until it's broken up into small bits.
- Use a large spoon to stir in the butter, chopped spinach and crumbled feta. Mix yogurt and milk then pour it into the bowl. Stir until a rough dough forms. Once the dough gets too thick to stir use your hands to press the dough into a cohesive ball.
- Transfer the dough to the center of the prepared baking sheet then use your hands to press into an 8-inch circle. Use a large knife to cut the circle across into 8 equal wedges. Gently move the wedges a part so they aren't directly touching.
- Brush the beaten egg over each scone. Sprinkle with additional dried herb seasoning and coarse salt, if desired.
- Bake until golden brown and cooked through, 20 to 25 minutes. Once baked, transfer scones to a cooling rack and enjoy warm or at room temperature.
- Store scones in an airtight container on the counter for 2 days or in the refrigerator for up to a week.
Nutrition Facts : ServingSize 1 scone, Calories 235 kcal, Carbohydrate 28 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 52 mg, Sodium 558 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 4 g
SPINACH FETA SCONES RECIPE
Spinach Feta Scones would be perfect on your brunch table. This weekend, and every weekend!
Provided by Heather Tullos
Categories Scones
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet. In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes. In a medium saucepan add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it's evenly incorporated. Work the feta cheese in the same way. Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed. You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together. Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4" thick. Cut the dough into 20-24 2" circles and place them on the prepared baking sheet. Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.
Nutrition Facts : ServingSize 1 small scone, Calories 114 calories, Fat 6 g, Carbohydrate 13 g, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 142 mg, Sugar 1 g
SPINACH AND FETA SCONES
Spinach and feta scones with a bit of green onion for added flavor. I admit I have not tried these. I'm posting it for an ISO request on the recipe board.
Provided by Steve P.
Categories Scones
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In 2 Tablespoons of the oil, sauté onions until they begin to brown.
- Let cool.
- Beat eggs until foamy; blend in remaining oil, milk and sautéed onions.
- Add flour, sugar, baking powder, oregano, salt and garlic powder.
- Beat until smooth.
- Stir in spinach and feta cheese.
- Spoon into 12 greased muffin tins.
- Bake 20 to 25 minutes.
30 WAYS TO USE FETA THAT GO BEYOND SALAD
These feta cheese recipes are so addicting! From dip to Greek fries to salads and flatbread, feta cheese is the perfect addition to so many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a feta cheese recipe in 30 minutes or less!
Nutrition Facts :
FETA CHEESE & BLUEBERRY SCONES (VIDEO)
These sweet and savory scones are tender and buttery with the taste of creamy Feta cheese and fresh blueberry goodness baked in.
Provided by Little Sweet Baker
Categories breakfast
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the flour, sugar, baking powder and salt.
- Cut in the butter with a pastry cutter or fork until it resembles coarse meal. Stir in the blueberries and Feta cheese. Set aside.
- In a measuring cup, whisk together the buttermilk and egg.
- Pour the wet ingredients over the dry mixture and gently stir with a rubber spatula until all is moistened.
- Scrape the dough onto a generously floured work surface. With floured hands, turn to coat all surfaces with flour. Gently knead 3-4 times to work the dough into a ball. Then pat out into an 8″ circle.
- Cut into 8 wedges and place 2″ apart onto a parchment paper lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.
Nutrition Facts : Calories 320 calories, Sugar 9 g, Sodium 490.1 mg, Fat 17.1 g, SaturatedFat 10.6 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 1.3 g, Protein 8 g, Cholesterol 72.9 mg
SPINACH FETA SCONES
These Spinach Feta Scones are a particular favourite with creamy scrambled eggs at brunch or as a starchy accompaniment to a big bowl of soup at lunch or all by themselves, smothered in butter!
Provided by Cori Horton
Categories Quick Breads
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400⁰F (200⁰C). Line cookie sheet with parchment paper, or greased aluminum foil, In a bowl, sift together flour, baking powder, sugar and salt.
- Grate frozen shortening (or lard) into dry ingredients and blend gently with hands.
- In another bowl combine egg and milk.
- Add wet ingredients to dry ingredients and mix loosely with spatula.
- Add cooked, drained spinach and crumbled feta cheese. Fold until moistened.
- Knead lightly, with floured hands, to form loose ball.
- Turn dough onto lightly floured surface and flatten ball into disk approximately 1" thick with hands. Using sharp knife cut disk into wedges, like pizza. Brush off excess flour with dry pastry brush. Place wedges on prepared cookie sheet.
- Bake in preheated oven for 20 - 25 minutes at 400⁰F (200⁰C).
THERMOMIX ® RECIPE
Provided by THERMOMIX ® RECIPE
Categories Baking - savoury
Time 32m
Yield 12
Number Of Ingredients 6
Steps:
- 1. Heat oven to 200 Degrees Celcius. Line a baking tray with baking paper.2. Add Spinach to TM bowl. Blend Spinach Leaves for 15 sec/Speed 5. Set aside in a bowl.3. Add Butter, Self Raising Flour and Baking Powder to the TM bowl. Combine 10 sec/Speed 5. Scrape down inside of TM bowl. Combine 10 sec/Speed 5.4. Add Milk, Spinach and Feta to TM bowl. Knead for 30 secs/"Dough mode" .5. Remove from bowl and place on the bench and form it into a rectangle.Move rectangle to Baking Tray. Cut rectangle into 12 squares with a knife.6. Cook in Oven for 15 minutes.7. Serve with butter.Pull scones apart and bake for a further 5-7 minutes until slightly browned on the edges.
SCONES WITH SPINACH, FETA AND SUN-DRIED TOMATOES
Steps:
- Preheat the oven to 220 ºC (425 ºF). Spray a baking sheet with non-stick spray or grease well. Prepare the scone dough as described in the basic scone recipe, leaving out the milk. Cook the spinach until tender and drain well by pressing out the water through a sieve. Add the drained spinach, sun-dried tomatoes and feta cheese to the basic dry scone mixture. Mix in the milk with a knife until just blended. Roll out the dough on a floured surface until about 2 cm thick. Cut out circles, 5,5 cm in diameter. Place on the prepared baking sheet. Bake for about 15-20 minutes or until done or the crust is golden brown on top.Serve hot with butter and feta cheese if desired.Makes 10 to 11 scones.
SPINACH, FETA, RED PEPPER AND FENNEL SEED SCONES
Spinach, Feta, Red Pepper and Fennel Seed Scones
Provided by Erin Clarkson
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.
- In a non-stick skillet or frying pan, toast the fennel seeds over medium heat, moving constantly, until they are lightly toasted and beginning to smell fragrant. Remove and set aside. Return the skillet to the stove, and heat a little olive oil over high heat.
- Add the chopped onion, and cook for 2 minutes, stirring often. Add the red pepper, and cook for another 2 minutes, or until starting to soften. Add the spinach, and cook until wilted. Season the mixture well with salt and pepper. Remove the pan from the heat, and allow to cool for 15-20 minutes until cooled, or just warm. Add the crumbled feta and toasted fennel seeds.
- In a large bowl, whisk together the flour and baking powder. Add the butter, and rub in with your fingertips until well combined, with a few lumps remaining. Add the cooled spinach and red pepper mixture, and stir gently to incorporate. Add most of the milk, and mix with your hands or a wooden spoon to combine. Add the remainder if required (This will vary on the size of your pepper etc) - the mixture should be wet enough that it sticks together, but not so wet that it is sticky and gloopy.
- Turn the mixture out onto a floured surface, and pat into a rectangle. Gently fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle approx 2 inches thick.
- Cut the dough into 8 even pieces. Lightly dust the bottoms with flour, and space evenly on the baking sheet. Brush the tops of the scones with cream or milk.
- Bake for 25-30 minutes, until the scones have risen, and have turned a light golden brown. Allow to cool on a wire rack before serving.
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