Saturday, February 13, 2016

Spinach Feta Scones


Today I am sharing my sister's Spinach Feta Scones from her kitchen in Anchorage, Alaska - Rich, tender, flaky goodness. If you've been searching for a savory scone recipe, look no further, this is the one you should try!  



It takes just a few ingredients to make these wonderful scones. They are simple to make and are sure to impress your family and friends - perfect for brunch, lunch or tea time. They are good any time!


Here are photos for the step-by-step process. NOTE: The key to flaky scones is baking them when the dough is VERY COLD.





These scones are best served warm fresh from the oven, alongside a big bowl of soup or a salad. They don't need butter, but if you're so inclined, add a smear for another layer of yummy goodness.  


Looking for something special to make someone...these scones make a great gift.



Spinach Feta Scones

Ingredients
  • 2 1/2 cups all purpose flour
  • 3 3/4 teaspoons baking powder - *make sure to use fresh baking powder
  • 1 1/2 teaspoons kosher salt (if you don't have kosher salt, reduce the amount of salt by half (kosher salt is less salty)
  • 1 Tablespoon sugar
  • 1/2 cup cold butter cut into small chunks
  • 2 cups fresh spinach, roughly chopped
  • 1 cup feta, crumbled
  • 1 1/4 cups heavy cream, plus a few table spoons for brushing the tops of scones
  • fresh cracked pepper for finishing
Directions
Preheat oven 450 degrees. 

1. Mix all the dry ingredients in a large bowl. Using a pastry blender (if you don't have a pastry blender you can use two butter knives), cut the butter into the flour mixture until the butter is the size of small peas. Place the bowl in the freezer. The key to flaky scones is baking them when the dough is VERY COLD.

2. Meanwhile, chop the spinach and crumble the feta. 

3. Remove the flour/butter mixture from the freezer.Toss in the spinach and feta and mix well. Add the cream and stir until moistened. (NOTE: The dough will be crumbly.) Dump the mixture onto a clean, lightly floured work surface. At this point you may need to add a few more tablespoons of cream to get the mixture to stick together. Add just enough so that the mixtures holds together. Handle the dough as little as possible - another key to flaky pastries. Place the dough into an 8-inch cake pan lined with parchment paper. Pat and level the dough into a disk (see photos above). Next, invert the pan to remove the dough round and place it on a cutting board. Cut the round into 8 wedges. Place the wedges about 2 inches apart on a baking sheet lined with parchment paper. Brush the tops with cream. Give a quarter-turn to the pepper grinder and top each scone with pepper (to taste). 

4. Bake at 450 degrees on middle rack of oven for 14-16 minutes.  They are done when the tops are golden brown. 

These are best eaten fresh the first day. If you have leftovers, place them in a rigid air-tight container and freeze. When you are ready for them, take them out to thaw (uncovered) for about 2 hours. Simply pop them into a preheated oven at 400 degrees for about 3-5 minutes. Enjoy!

TIP
*Make sure you are using fresh baking powder to insure a good rise.  


Thanks so much for stopping by!
Cheers!


Friday, February 12, 2016

Mama's Red Velvet Cake - Weekend Potluck 209



Welcome to Weekend Potluck #209, 
we are so happy you could join us!




Before we get started, I'd like to wish everyone a
Happy Valentine's Day!






Now let's take a quick peek back at last week!




THE RECIPE WITH THE MOST CLICKS WAS...




Mama’s Red Velvet Cake by South Your Mouth




RECIPES THAT CAUGHT OUR ATTENTION...  


Killer Ziti by Southern Plate




Sugar Cookie Bars with Raspberry Buttercream by Mirlandra’s Kitchen





FEATURED HOSTESS RECIPE


Creamy Garlic Penne Pasta by Sweet Little Bluebird



The Country Cook ~ Brandie
The Better Baker ~ Marsha
Sweet Little Bluebird ~ Mary
Served Up With Love ~ Melissa

Remember that when you link up, it shows on all FIVE blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
(Need help linking back? Read this or watch this great instructional video. 
Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
we work hard to get you as much exposure as possible 
so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone.



Friday, February 5, 2016

Samoa Bundt Cake - Weekend Potluck 208


Welcome to Weekend Potluck #208, 
we are so happy you could join us!




Let's take a quick peek back at last week!




THE RECIPE WITH THE MOST CLICKS WAS...



Samoa Bundt Cake by Spicy Southern Kitchen




RECIPES THAT CAUGHT OUR ATTENTION...  



Egg Roll Stir Fry by South Your Mouth



Authentic Spaghetti Carbonara by Lisa’s Dinnertime Dish



FEATURED HOSTESS RECIPE



The Country Cook ~ Brandie
The Better Baker ~ Marsha
Sweet Little Bluebird ~ Mary
Served Up With Love ~ Melissa

Remember that when you link up, it shows on all FIVE blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
(Need help linking back? Read this or watch this great instructional video. 
Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
we work hard to get you as much exposure as possible 
so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone.