Spinach and Cheese Savory Scones

Ingredients

• 2 cups all-purpose flour
• 0.25 cup almond flour
• 2 tsp baking powder
• 0.25 tsp baking soda
• 0.75 tsp salt
• 1 tsp Italian herbs
• 0.5 tsp pepper flakes
• 2 tbsp sun-dried tomato (Chopped)
• 2 tbsp green onion (Chopped)
• 0.5 cup non-dairy milk (Chilled; or more as needed. Use additional milk a tablespoon at a time if needed.)
• 1 tsp apple cider vinegar (Or white vinegar)
• 2 tbsp vegan cream cheese (Cold; or use coconut cream)
• 1 tbsp maple syrup (Cold)
• 0.5 cup spinach (Frozen and thawed)
• 0.5 cup vegan cheese shreds (Such as mozzarella, parmesan, or a mix)
• oil (Optional, for brushing the tops)
• vegan butter (Optional, for brushing the tops or serving)
• 1 tsp non-dairy milk (Optional topping wash, mixed with maple syrup)
• 1 tsp maple syrup (Optional topping wash, mixed with non-dairy milk)
• cheese (Optional topping; more cheese)
• sesame seeds (Optional topping)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper for the shaped scones.

2. 2

   In a bowl, combine the flour, almond flour, baking powder, baking soda, salt, Italian herbs, pepper flakes, sun-dried tomato, and green onion. Mix well, then make a well in the center.

3. 3

   In a separate small bowl, mix the chilled non-dairy milk with the vinegar and set the mixture aside.

4. 4

   Add the cold vegan cream cheese, cold maple syrup, thawed spinach, and vegan cheese to the well in the dry mixture. Press and mix with a fork until the cream cheese is incorporated and the mixture looks crumbly, about 1–2 minutes.

5. 5

   Mix 1/4 cup of the chilled milk mixture into the dough. Add another 1/4 cup and mix it in.

6. 6

   Add more cold non-dairy milk a tablespoon at a time only as needed, pressing and mixing until a dryish scone dough forms. It should feel slightly dry but come together when pressed; too much milk can make the scones more like muffins.

7. 7

   Bring the dough together and flatten it into a 1-inch-thick circle or oval. Cut it into shapes with a knife or pizza cutter, or cut biscuit rounds with a cookie cutter. Separate the pieces onto the prepared baking sheet.

8. 8

   If the dough has warmed, place the shaped scones in the freezer for about 10 minutes; otherwise, bake them directly.

9. 9

   For a more browned top, brush the scones with oil or vegan butter, or mix 1 teaspoon non-dairy milk with 1 teaspoon maple syrup and brush that over the tops. Add optional toppings such as more cheese or sesame seeds.

10. 10

    Bake for 20–22 minutes, until the tops are turning golden and the scones do not sound doughy when tapped.

11. 11

    Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Serve with butter or as desired.

Notes

The structured recipe gives no amount for optional brushing oil or vegan butter, extra topping cheese or sesame seeds, additional milk beyond the stated amount, or butter for serving. Additional milk is used only as needed; the exact quantity depends on the flour and milk.

Nutrition per serving

• vegan
• vegetarian
• baked
• savory
• breakfast
• brunch
• snack
• dairy-free