Spinach cheddar mini scones
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Spinach cheddar mini scones calories by ingredient
Introduction
These a delightful little mini scones or biscuits with a crunchy outside and a soft, tender inside. The green color from the finely chopped spinach makes them a perfect treat for St. Patrick's Day, or anytime you want a little green in your life. Kids would love these small green treats! These a delightful little mini scones or biscuits with a crunchy outside and a soft, tender inside. The green color from the finely chopped spinach makes them a perfect treat for St. Patrick's Day, or anytime you want a little green in your life. Kids would love these small green treats!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)
Directions
* 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.