Montys Spinach Cheese Scones Recipes

Steps:

• 1.Place rack in upper third of oven and preheat oven to 425°F. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
• 2.In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes.
• 3.In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain.
• 4.Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
• 5.Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 F .
• In a large bowl, blend the dry ingredients.
• Cut in the butter until the mixture resembles cornmeal.
• Blend in the spinach and cheeses.
• In a separate bowl, whip the milk and eggs together.
• Stir egg mixture into the spinach mixture until well-combined.
• Turn onto a floured surface and knead gently.
• Roll the dough out to a one-inch thickness.
• Cut into 3-inch rounds.
• Place rounds on a greased baking sheet and bush with the egg white.
• Bake for 20 minutes.

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
• Whisk the honey and cream in a separate bowl until smooth.
• Stir together the spinach and Cheddar cheese in a small bowl and set aside.
• Whisk the cream mixture into the flour mixture. Stir in the spinach mixture until smooth. Don't overmix the dough. It's okay if a few lumps of dry ingredients are visible.
• Turn out the dough onto a lightly floured work surface. Knead the dough very briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form the dough into a ball and lightly dust it with a little flour. Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
• Cut the dough into desired shapes. Gather up the scraps, reroll them, and cut out more scones until the dough is used up. Pat the scones lightly to smooth the tops.
• Place the scones about 2 inches apart on the prepared baking sheet. Bake the scones for 12 to 14 minutes, or until the tops spring back when pressed lightly and they are golden brown on the top and bottom.
• Remove the scones from the oven and cool for 5 minutes on the baking sheet. Transfer the scones to a wire rack to cool for at least 5 minutes before serving.