As March approached I started thinking about what I wanted to make to celebrate St. Patrick’s day. I happen to love holiday-themed recipes, and find that they’re really just a good excuse to try something new and fun.
While brainstorming what to make this year I was also seriously craving a spinach and feta scone from one of the bakeries in Charlotte. Something about that scone just really does it for me and I can rarely resist grabbing one when I stop in there for bread.
The more I thought about that scone the more I realized that I better figure out how to make them at home. Still stuck on ideas for St. Patrick’s day, I decided to switch this idea up a bit and make a new version of my favorite savory scone.
Meet the Irish Cheddar + Spinach scone! I used chunks of white Irish cheddar, Kerry gold butter (had to keep it Irish!), and some fresh spinach for a pop of green. I also threw in some red pepper flakes for a little kick of heat that I love with the cheese.
Scones are great because they seem intimidating but are surprisingly easy. You can cut them in squares, triangles, or any other shape you desire. The more rustic the better in my opinion!
These scones are crunchy yet soft, and full of flavor. Some of the cheese bursts out to create some crunchy bites, the best parts really! These Irish cheddar and spinach scones are easy and fun to make. Perfect for breakfast, they go great with eggs, or even for dinner alongside some corned beef and cabbage. Inspired by our favorite Irish holiday, I think these scones will be making it into our regular recipe rotation all year long!
Try them for St. Patrick’s day or just because.
- 2 c unbleached flour
- 1¼ c whole wheat flour
- 2 t baking powder
- 1 t baking soda
- 1.5 t salt
- 1 t ground black pepper
- 1 t red pepper flakes (optional)
- ¾ milk (I used almond)
- ½ lb. Irish cheddar cheese, cut into ⅛" squares (about 1.5 c)
- 8 oz. butter, divided (I used one block of Irish Kerrygold butter)
- 3 c fresh spinach
- 2 medium cloves garlic, minced
- 1 t olive oil
- In a large bowl mix the flours, baking soda, baking powder, and salt.
- Remove about ¼ of the butter (2 oz.) and set aside for later. Cut the remaining butter into as small of cubes as possible. I like to cut the butter into long sticks and then cut the cubes. Add the butter to the flour mixture and put it in the freezer for about 5 minutes to ensure the butter is cold.
- Remove the butter and flour from the freezer and with your hands break up the butter into crumbles, breaking down all of the cubes. The flour and butter should resemble the texture of thick sand. When no large chunks remain put the butter and flour mixture back into the freezer for about 5 minutes to chill.
- While the dough is chilling, heat a medium skillet to medium high heat. Add the olive oil and allow to heat about 2 minutes. Add the garlic and spinach, cook until just wilted, remove from heat and allow to cool.
- To the dough mixture add the black pepper and (optional) red pepper flakes, mix until well incorporated. Add the milk and begin to knead the dough until it starts to come together. Don't knead it completely.
- On a large cutting board chopped the cooked and cooled spinach until it is in small pieces. Add the chopped spinach and the cheddar chunks to the mixing bowl with the dough. Finish kneading the dough while incorporating the spinach and cheese into the dough.
- Preheat the oven to 425 degrees F.
- While the oven heats, melt the butter you set to the side earlier.
- On a large floured cutting board or piece of parchment paper, press the dough out into a large rectangle, about 2" thick. Cut the dough into 24 squares or rectangles.*
- Separate the scones so they have some space between them and range on parchment lined baking sheets. Brush each scone with melted butter.
- Bake the scones for 15-18 minutes until lightly browned. Remove and allow to cool at least 5 minutes before serving.
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