Savory Spinach Artichoke Scones

Imagine the rich, creamy goodness of your favorite spinach artichoke dip transformed into a delightful, flaky scone. These Spinach Artichoke Scones are not just a treat; they’re an experience, delivering all the savory flavors you crave in a perfectly baked, tender package. Each bite offers a harmonious blend of earthy spinach, tangy artichoke hearts, and savory cheese, reminiscent of a fresh piece of artisan bread generously dipped into a warm, cheesy spread. Get ready to elevate your brunch, breakfast, or snack time with this irresistible savory scone recipe!

Spinach Artichoke Scones: A Flavorful Journey

There’s something truly special about the first bite of a freshly baked scone – that delicate crunch followed by a tender, melt-in-your-mouth interior. While sweet scones often steal the spotlight, I’m here to champion their savory counterparts, especially these incredible Spinach Artichoke Scones. They capture the essence of a beloved appetizer dip, transforming it into a sophisticated and satisfying pastry that’s perfect for any time of day. Whether you’re looking for a unique breakfast item, a standout brunch dish, or a delectable accompaniment to soup or salad, these scones promise a burst of flavor that will leave you reaching for more.

The Inspiration Behind the Scones: From Sip & See to Savory Sensation

The creative spark for these delightful scones ignited while planning the menu for a dear friend’s “Sip & See” party. For those unfamiliar, a Sip & See is a wonderful modern take on a baby shower, held after the baby has arrived. It’s a relaxed gathering where friends and family can “sip” on drinks and “see” the new bundle of joy – or in my case, a double bundle of joy! It’s a brilliant concept, allowing the new mom to truly relax and enjoy the company without the usual pre-baby hustle.

As we brainstormed menu ideas, I eagerly volunteered for several sweet treats, a realm I thoroughly enjoy exploring. However, I also wanted to contribute something substantial and savory to balance the sugary offerings like cake pops, cookies, and granola bars. My mind immediately gravitated towards a classic crowd-pleaser: spinach artichoke dip. Who can resist its creamy, cheesy allure? It was then, in a moment of culinary epiphany, that the idea to combine this beloved dip’s flavors with the comforting structure of a scone struck me. The thought of a warm, fluffy scone infused with the robust tastes of spinach, artichoke, and cheese was simply too good not to pursue. The result? These utterly scrumptious Spinach Artichoke Scones that were an absolute hit at the Sip & See, proving that sometimes the best culinary innovations come from unexpected fusions.

Why Savory Scones Deserve a Spot on Your Table

While traditional scones are often associated with clotted cream and jam, savory scones open up a whole new world of culinary possibilities. They are incredibly versatile, serving as a fantastic alternative to dinner rolls, a hearty addition to a breakfast spread, or a sophisticated appetizer. Imagine pairing these Spinach Artichoke Scones with a warm bowl of tomato soup on a chilly evening, or serving them alongside scrambled eggs and fresh fruit for an elevated brunch experience. Their rich, full-bodied flavor profile means they can stand alone as a satisfying snack, or complement a variety of dishes. Plus, for those who prefer less sweetness in their baked goods, savory scones provide a welcome and delicious option, proving that scones are much more than just a vehicle for jam. They’re a blank canvas for countless flavorful combinations, and the spinach artichoke rendition is undoubtedly a masterpiece.

Mastering the Art of Scone Making: Essential Tips for Flaky Perfection

Creating the perfect scone, whether sweet or savory, hinges on a few fundamental techniques that guarantee a light, flaky texture and rich flavor. While the process is straightforward, paying attention to these details will elevate your baking from good to absolutely phenomenal.

The Power of Cold Butter

Perhaps the most critical secret to a truly flaky scone lies in using very cold butter, cut into small cubes. When these tiny pieces of cold butter are incorporated into the flour mixture and then hit the hot oven, they melt and release steam, creating pockets of air that result in those coveted flaky layers. If your butter is too warm, it will blend too easily with the flour, leading to a denser, more cake-like scone. Don’t be afraid to pop your cubed butter back into the freezer for 10-15 minutes if your kitchen is warm.

Handle with Care: Don’t Overmix!

Another crucial tip is to avoid overmixing the dough. Once the wet ingredients are added to the dry, mix just until everything is combined. Overworking the dough develops the gluten in the flour, which can result in tough, chewy scones rather than light and tender ones. A slightly shaggy dough is perfectly fine; a few dry spots will hydrate during baking. You might even find it helpful to finish mixing lightly with your hands to bring the dough together without excess manipulation. These simple yet powerful techniques ensure that your Spinach Artichoke Scones will be wonderfully light, tender, and beautifully flaky every single time.

Key Ingredients for Unforgettable Spinach Artichoke Scones

Crafting these exceptional savory scones requires a thoughtful selection of ingredients, each playing a vital role in achieving their distinctive flavor and texture. Here’s a closer look at what you’ll need to bring these delightful scones to life:

Ingredients:

• All-purpose flour: The foundation of our scones, providing structure.
• Baking powder & Baking soda: These leavening agents work together to create a light and airy texture, ensuring the scones rise beautifully.
• Kosher salt: Balances the flavors and enhances the savory notes of the cheese and vegetables.
• Garlic powder: Infuses the scones with a subtle, aromatic garlic warmth, complementing the spinach and artichoke perfectly.
• Unsalted butter: Crucial for flakiness and rich flavor. Ensure it’s very cold and cut into small pieces.
• Grated parmesan cheese: Provides a sharp, salty, and umami depth that ties all the savory elements together. Freshly grated is always best!
• Artichoke hearts: Drained and chopped, these add a tender texture and a distinct tangy, slightly nutty flavor. Canned or jarred artichoke hearts packed in water are generally preferred over oil-packed for this recipe to control moisture and fat content.
• Frozen chopped spinach: Thawed and thoroughly squeezed of excess moisture, spinach brings a earthy flavor and vibrant color. Removing excess water is key to preventing soggy scones.
• Whole milk: Adds richness and moisture to the dough, helping to bind the ingredients.
• Large eggs: Used both in the dough for binding and richness, and as an egg wash for a golden, shiny crust.

Supplies:

• Pastry blender: An invaluable tool for cutting cold butter into flour quickly and efficiently, minimizing heat transfer from your hands. Two forks or your fingertips can also work, but a pastry blender makes the process much easier.
• Large mixing bowl: Essential for comfortably combining the dry and wet ingredients.
• Silicon food brush: Perfect for applying the egg wash evenly over the scone wedges.
• Baking sheet: The vessel for baking your delicious scones to golden perfection.

Step-by-Step Guide: Crafting Your Spinach Artichoke Scones

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the correct temperature for immediate baking, which is crucial for achieving a good rise.
2. Combine Dry Ingredients and Butter: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and garlic powder. This step ensures all dry ingredients are evenly distributed. Next, add the cold, cubed unsalted butter. Using a pastry blender, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is vital for flaky scones. Gently stir in the grated parmesan cheese, chopped artichoke hearts, and well-squeezed spinach until evenly distributed.
3. Add Wet Ingredients: In a separate, smaller bowl, whisk together the whole milk and one of the large eggs. Pour this milk and egg mixture into the dry ingredients. Stir with a spoon or your hands just until the ingredients are moistened and begin to come together to form a cohesive dough. Be careful not to overmix; a slightly shaggy dough is desirable.
4. Form and Cut Scones: Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat or shape it into a disk, approximately 3/4 to 1-inch in thickness. Using a sharp knife or a bench scraper, cut the disk into 8-10 equal wedges. Place these wedges onto a lightly greased baking sheet, leaving some space between each scone.
5. Apply Egg Wash: In the small bowl used previously, beat the remaining egg. Using a silicon food brush, gently brush the top of each scone wedge with the beaten egg. This egg wash will give your scones a beautiful golden-brown color and a lovely sheen as they bake.
6. Bake to Golden Perfection: Transfer the baking sheet to your preheated oven. Bake for approximately 15-20 minutes, or until the scones are puffed, golden brown on top, and cooked through. The exact baking time may vary depending on your oven, so keep an eye on them.
7. Cool and Serve: Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly to room temperature. While delicious warm, allowing them to cool completely before storing is important. Enjoy these savory treats fresh from the oven or later!

Serving Suggestions and Delicious Variations

These Spinach Artichoke Scones are incredibly versatile and can be enjoyed in numerous ways. For breakfast, serve them warm with a dollop of cream cheese or a sprinkle of fresh herbs. They make an exceptional addition to a brunch spread, pairing beautifully with poached eggs, bacon, and a fresh fruit salad. For a light lunch, they’re perfect alongside a crisp green salad or a comforting bowl of soup, such as a creamy tomato or a hearty vegetable stew. You can also serve them as sophisticated appetizers at your next gathering, perhaps with a side of marinara sauce for dipping, echoing their dip inspiration.

Feeling adventurous? Experiment with variations! Try adding a pinch of red pepper flakes for a subtle kick, or incorporate other finely chopped vegetables like sun-dried tomatoes or roasted red peppers. Different cheeses can also transform the flavor profile – consider sharp cheddar, Gruyere, or even a smoked gouda for a unique twist. For an extra layer of richness and texture, sprinkle some crispy bacon bits or chopped prosciutto into the dough. The possibilities are endless when it comes to customizing these delightful savory scones to your personal taste!

Storage and Freezing: Enjoying Your Scones Longer

One of the best things about homemade scones is that they can be enjoyed over several days or even prepared in advance. Proper storage is key to maintaining their deliciousness.

Storing at Room Temperature: Once your Spinach Artichoke Scones have cooled completely, store them in an airtight container at room temperature. They will retain their freshness and wonderful flavor for up to five days. For the best texture, especially after the first day, a quick reheat is recommended.

Freezing for Future Enjoyment: To enjoy these savory delights even further down the line, freezing is an excellent option. Ensure the scones have cooled completely to room temperature. Then, wrap each scone individually in plastic wrap. This prevents freezer burn and makes it easy to grab just one or two at a time. Once wrapped, place them in a freezer-safe plastic bag or an airtight container. They can be stored in the freezer for up to two months.

Defrosting and Reheating: When you’re ready to enjoy a frozen scone, simply unwrap it and let it defrost at room temperature for an hour or two. To bring back that freshly baked warmth and a slightly crisp exterior, reheat the defrosted scones. Place them in a preheated 300°F (150°C) oven or a toaster oven for about 5-10 minutes, or until they are warmed through. This step is highly recommended as it revives the texture and enhances the flavors, making them taste almost as good as straight out of the oven! You can also flash freeze the unbaked wedges, then bake them from frozen (adding a few extra minutes to the baking time) for ultimate fresh-baked convenience.

We hope you enjoy baking and savoring these Spinach Artichoke Scones as much as we do. Their unique blend of flavors makes them a fantastic addition to any meal or snack time. If you do make this recipe, we’d absolutely love to see your culinary creations! Be sure to snap a picture and share it with me on Instagram @thebakermama so I can admire your work. And if you’re on Facebook, consider joining my Friends of The BakerMama group. It’s a wonderful community where we connect, share our love for baking, and discuss all the fun and delicious recipes you create. I always feel incredibly inspired and delighted to see how creative and resourceful you all get with the ideas I share. Happy baking, and enjoy every flavorful bite!

xoxo,

Spinach Artichoke Scones

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• Author:
  Maegan – The BakerMama
• 
  
  Prep Time:
  
  15 mins
• 
  
  Cook Time:
  
  20 mins
• 
  
  Total Time:
  
  35 mins
• 
  
  Yield:
  
  10 servings
• 
  
  Category:
  
  Breakfast, Brunch, Savory Scones

Print Recipe

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Description

These savory Spinach Artichoke Scones are loaded with fresh spinach, tangy artichoke hearts, and rich Parmesan cheese, offering a delightful twist on a classic. Each scone tastes just like a warm, cheesy piece of bread that’s been generously dipped into your favorite spinach artichoke dip. Perfect for breakfast, brunch, or as a sophisticated side, they’re a truly unforgettable savory treat!

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Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup (1 stick) unsalted butter, very cold and cut into 1/4-inch cubes
• 3/4 cup grated parmesan cheese
• 1/2 cup Progresso® artichoke hearts, drained and finely chopped
• 1 box (9 ounce) Green Giant® frozen chopped spinach, thawed and thoroughly squeezed of excess moisture
• 1 cup whole milk
• 2 large eggs, divided (one for the dough, one for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it or lining with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder until well combined. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the grated parmesan cheese, chopped artichoke hearts, and thoroughly squeezed spinach until evenly distributed throughout the mixture.
3. In a separate small bowl, whisk together the whole milk and 1 large egg. Pour this wet mixture into the dry ingredients. Stir with a spoon or your hands just until the dough comes together and is moistened. Be careful not to overmix; the dough should still be slightly shaggy.
4. Transfer the dough to a lightly floured surface. Gently pat or shape the dough into a round disk, about 3/4 to 1-inch thick. Using a sharp knife or a bench scraper, cut the disk into 8 to 10 equal wedges. Place the wedges on the prepared baking sheet, ensuring there is some space between each scone.
5. In the same small bowl, beat the remaining egg for an egg wash. Lightly brush the tops of each scone wedge with the beaten egg. This helps achieve a beautiful golden crust.
6. Bake for approximately 15-20 minutes, or until the scones are golden brown on top and cooked through. Baking time may vary depending on your oven.
7. Carefully transfer the baked scones to a wire rack to cool slightly. Serve warm or at room temperature.
8. Notes on Storage and Reheating: Store cooled scones in an airtight container at room temperature for up to 5 days. To reheat leftover scones, place them in a 300°F (150°C) oven or toaster oven for 5-10 minutes, or until warmed through and crisp on the outside, if desired. For freezing, wrap individual cooled scones in plastic wrap and then place them in a freezer-safe bag for up to 2 months. Defrost at room temperature before reheating.

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