Spinach cheddar mini scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cup Flour - White Lily All Purpose 4 tsp Baking Powder .75 cup Buttermilk, lowfat 1 cup Kraft Finely Shredded Sharp Cheddar Cheese 2 cup Spinach, fresh 1 stick Butter, salted .25 tsp Pepper, red or cayenne (or to taste)0.25 tsp salt, Morton Lite Salt Mixture (or to taste)
* Cut butter into 1/2 inch slices and place into freezer for 8-10 minutes.
* Preheat oven to 450 deg F.
* Add approximately 2 cups of baby spinach leaves to food processor and pulse until finely diced.
* Add flour, baking power, salt and cayenne pepper to food processor.
* Remove butter from freezer and add to food processor.
* Pulse until butter is reduced to small pea-sized bits and is mixed in with flour mixture.
* Pour flour mixture into bowl and add the cheddar cheese.
* Pour approximately 3/4 of buttermilk (or regular milk with 1 tbsp. of vinegar to add the tangy flavor) and mix until just combined. You may need to add additional milk 1 tbsp at a time until it has mixed together well.
* Scoop using a cookie scoop onto a non-stick (or sprayed) baking pan, then flatten the tops of the scones slightly using your palm.
* Bake for 13-15 minutes until outside is lightly golden brown.
Serving Size: Makes 24 2-inch scones
Number of Servings: 24
Recipe submitted by SparkPeople user ANGELA3511.
* Preheat oven to 450 deg F.
* Add approximately 2 cups of baby spinach leaves to food processor and pulse until finely diced.
* Add flour, baking power, salt and cayenne pepper to food processor.
* Remove butter from freezer and add to food processor.
* Pulse until butter is reduced to small pea-sized bits and is mixed in with flour mixture.
* Pour flour mixture into bowl and add the cheddar cheese.
* Pour approximately 3/4 of buttermilk (or regular milk with 1 tbsp. of vinegar to add the tangy flavor) and mix until just combined. You may need to add additional milk 1 tbsp at a time until it has mixed together well.
* Scoop using a cookie scoop onto a non-stick (or sprayed) baking pan, then flatten the tops of the scones slightly using your palm.
* Bake for 13-15 minutes until outside is lightly golden brown.
Serving Size: Makes 24 2-inch scones
Number of Servings: 24
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 93.0
- Total Fat: 5.4 g
- Cholesterol: 14.8 mg
- Sodium: 160.6 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.1 g
- Protein: 2.4 g
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