Spinach Feta Scones

Vibrant green scones loaded with fresh spinach, feta and topped with crunchy toasted sesame seeds

I set out to make spinach feta scones and wanted to really push the limits on how much spinach to include. While spinach often plays a subtle supporting role in recipes, here it truly takes center stage. Its fresh, vibrant flavour shines through beautifully and results in scones with a gorgeous natural bright green colour that’s as striking as it is delicious.

I use frozen pre-blanched spinach, it’s a great shortcut that adds flavour and moisture without the hassle of prepping fresh greens every time. If your grocery store doesn’t carry frozen pre-blanched spinach, it’s easy enough to do it yourself: just drop fresh spinach into boiling salted water for about 30 seconds, then plunge it into an ice bath to stop the cooking and lock in that vibrant colour. After draining, be sure to squeeze out as much liquid as possible and chop it finely before mixing it into the cream and sour cream.

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Ingredients

• 107g all-purpose flour

• 195g pastry flour

• 9g baking powder

• 2g baking soda

• 15g sugar

• 4g salt

• 132g cold butter, cubed

• 70g sour cream

• 80g cream

• 100g frozen spinach, thawed and squeezed dry

• 75g feta cheese, crumbled

• 100g Swiss cheese, shredded (or substitute cheddar/Gruyère)

• 1g black pepper

• 30g sesame seeds, for topping

• 1 egg, for egg wash

Instructions

1. In the bowl of a stand mixer fitted with the paddle, combine the all-purpose flour, pastry flour, black pepper, baking powder, baking soda, and sugar. Mix on low for about 15 seconds. Add the salt and mix briefly.

2. Add the cold butter and pulse the mixer a few times to prevent flour from flying out, then mix on low for about 2 minutes until the butter is in pea-sized pieces. Stop the mixer and break up any larger pieces by hand if needed.

3. In a measuring cup or bowl combine sour cream, cream and thawed spinach and squeezed dry (make sure it’s chopped small). With the mixer running, slowly pour in the cream/spianch mixture just until the dough comes together. Scrape down the bowl and pulse a few more times to combine.

4. Add the feta and Swiss cheese. Pulse a few times to mix everything evenly.

5. Roll into a 5-by-7-inch rectangle. If all ingredients are really cold you wont need to use much flour here, if your dough starts sticking too much go ahead and use just enough flour to help you roll out. Lightly brush the surface with egg wash, then sprinkle evenly with sesame seeds. Wrap the dough tightly in plastic wrap, and gently roll over the top with a rolling pin to help the sesame seeds adhere. Refrigerate for at least 2 hours before baking

6. When you're ready to bake, unwrap the chilled dough and turn the rectangle onto a cutting board sesame-side down. This makes it easier to get clean, sharp cuts without dragging the sesame seeds through the dough keeping the edges neat and the seeds firmly in place. For mini scones like I did, cut into 12 equal squares. For larger, more regualr sized scones cut them into 6 equal squares.

7. Preheat the oven to 375°F (190°C). Bake for 20–25 minutes or until golden and fully cooked. Let cool slightly before serving.