https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Spinach_and_Sun-Dried_Tomato_Scones 2026-04-04T09:12:56Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Spinach_and_Sun-Dried_Tomato_Scones&diff=3373&oldid=prev 2020-05-22T02:37:43Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=20 min |CookTime=20-25 min @ 400° |Source=&#039;&#039;Easy Soups From Scratch with Quick Breads to Match&#039;&#039; by Ivy Manning (pg 154) |Yield=8 servings |Rating={...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=20 min<br /> |CookTime=20-25 min @ 400°<br /> |Source=&#039;&#039;Easy Soups From Scratch with Quick Breads to Match&#039;&#039; by Ivy Manning (pg 154)<br /> |Yield=8 servings<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> * 1 1/2 cups + 2 T all-purpose flour<br /> * 2 T packed brown sugar<br /> * 2 t baking powder<br /> * 1/2 t baking soda<br /> * 1/2 t sea salt<br /> * 1/4 t freshly ground black pepper<br /> * 1/2 c cold unsalted butter, cut into 1/4-inch dice<br /> * 1/4 c buttermilk<br /> * 1 large egg<br /> * 1 c baby spinach, chopped<br /> * 1/4 c sun-dried tomatoes packed in oil, drained and chopped<br /> <br /> === Preparation ===<br /> Preheat the oven to 400. Line a baking sheet with parchment paper.<br /> <br /> 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.)<br /> <br /> Turn out the dough onto a lightly floured surface and gently pat into an 8-in round about 1/2 inch 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 inch apart. Bake until the scones are crisp and golden brown, and a skewer inserted into the center of one comes out clean, 20-25 minutes. Let cool on a wire rack for 5 minutes.<br /> <br /> Serve the scones warm or at room temperature.<br /> <br /> [[Category:Scones]]<br /> [[Category:Spinach]]</div>

Dhanson