Ingredients:
1 package Carolyn’s Farm Kitchen Vermont Cheddar Scone Mix
12 Tbl. cold butter, cut into cubes
1 large clove garlic, finely minced
2 c. (not packed) raw chopped spinach
1/3 c. finely minced scallions
2 Tbl. chopped fresh dill (or 2 tsp. dried dill)
2 c. crumbled feta cheese
2 large eggs
1 c. whole milk
Flour for work surface
Preheat the oven to 425 and move a rack to the upper third part of the oven.
In a medium bowl combine the baking mix and butter, mixing with fingers or pastry cutter until butter is fully incorporated and only tiny nibs remain. Add the garlic, chopped spinach, scallions, dill, and feta to the mixture and stir until everything is blended.
Whisk together the eggs and milk in a separate bowl and add to the scone mixture, stirring just until wet and dry ingredients are combined (note: mixture will be stiff - do not over work the dough). Divide the dough in half and turn one portion of it out onto a lightly floured surface. Press into a round circle (approx. 1 ½” thick) and cut the round into 6 even wedges, placing them on a greased or parchment-lined baking sheet. Repeat the process with remaining dough to yield a total of 12 scones. Bake in the upper half of the oven for 16-18 minutes or just until no longer doughy in the center.
Recipe Tips:
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- Different herbs and seasonings can be used, and other cheeses swapped out such as goat cheese, cheddar, smoked gouda, etc.
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- Scones can be assembled ahead and frozen RAW on baking sheets. Once frozen, they can be stored in Ziploc bags until needed. Bake frozen scones (not thawed) at 385 for 22-26 minutes or until cooked through in the center.