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Spinach and Sun-Dried Tomato Scones
PAIR WITH
Roasted Asparagus Soup with Cashew Cream
(PAGE 30)
Black Bean Soup with Roasted Red Pepper Cream
(PAGE 54)
Though most people are familiar only with sweet scones served at teatime, they can also be made savory. In this recipe, I stir baby spinach and sun-dried tomatoes into the dough for color and flavor. I love these scones with soup—they’re sturdy enough to use as a dipping device and crunchy enough to crumble over the top as croutons. The raw scones freeze very well, so you can bake only what you need and freeze the rest, so that fresh-baked scones will be at your fingertips
.
MAKES
8
SCONES
SERVES
8
ACTIVE TIME
10
MINUTES
TOTAL TIME
35
MINUTES
1
1
/
2
cups plus 2 Tbsp [230 g] all-purpose flour
2 Tbsp packed brown sugar
2 tsp baking powder
1
/
2
tsp baking soda
1
/
2
tsp sea salt
1
/
4
tsp freshly ground black pepper
1
/
2
cup [110 g] cold unsalted butter, cut into
1
/
4
-in [6-mm] dice
1
/
4
cup [60 ml] buttermilk
1 large egg
1 cup [40 g] baby spinach, chopped
1
/
4
cup [35 g] sun-dried tomatoes packed in oil, drained and chopped
1.
Preheat the oven to 400°F [200°C].
Line a baking sheet with parchment paper.
2.
In the bowl of a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, and pepper and pulse to combine.
Add the butter and pulse until the butter is in tiny flecks, about fifteen 1-second pulses.
In a small bowl, whisk together the buttermilk and egg until well combined.
Add the buttermilk mixture to the flour mixture and pulse a few times until the flour is just moistened and still crumbly.
Add the spinach and sun-dried tomatoes and pulse until the mixture just comes together; do not overmix.
(Alternatively, place the dry ingredients in a large bowl and whisk to combine.
Add the butter and use a pastry blender or your fingertips to cut the butter into the flour.
With a rubber spatula, stir in the buttermilk mixture and then the spinach and sun-dried tomatoes.)
3.
Turn out the dough onto a lightly floured surface and gently pat into an 8-in [20-cm] round about
1
/
2
in [12 mm] thick.
Cut the dough into eight wedges and use a bench scraper or spatula to transfer the unbaked scones to the prepared baking sheet, placing them about 1 in [2.5 cm] apart.
Bake until the scones are crisp and golden brown, and a skewer inserted into the center of one comes out clean, 20 to 25 minutes.
Let cool on a wire rack for 5 minutes.
4.
Serve the scones warm or at room temperature.
GET AHEAD:
The unbaked scones can be frozen on a baking sheet until solid, transferred to a zip-top plastic freezer bag, and frozen for up to 3 months. Bake as directed, adding an additional 5 to 10 minutes.
Baked scones can be wrapped in aluminum foil and stored in the refrigerator for up to 2 days. Reheat, wrapped in foil, in a 350°F [180°C] oven until warm, about 15 minutes.