I am a scone making machine!
First up there were blueberry scones. Then maple pecan scones. Now a savory variety: spinach and cheese 🙂
Several weeks back, I went to the Davis Farmer’s market with Preston, my sister, bro-in-law, and nieceling 🙂 My sister’s a more regular visitor and has a favorite scone from one of the stands: spinach and feta. Intriguing. Don’t tell the Vegan Police, but I stole a bite or two. I just had to! It was so good that when I saw the same stand visits my local farmer’s market I considered buying one for a split second.
Time for a vegan version. Thanks to my recent scone obsession, it was super simple to turn the basic recipe I’ve been using into a savory spinach and Havarti version. I just mixed in some frozen chopped spinach, Daiya Havarti cheese, and some savory dried herbs.
To no one’s surprise, I love them. What’s not to love?!
yields 8 scones
1 C all-purpose flour
1 C whole wheat pastry flour
1 T baking powder
1 t salt
1/2 C Earth Balance margarine
1 C unsweetened almond milk
4 oz frozen chopped spinach, thawed and squeezed dry
2 oz Daiya Havarti cheese
1 t dried oregano
1/2 t ground black pepper
Preheat oven to 350 degrees.
Combine all dry ingredients in a bowl. Cut in margarine. Then stir in almond milk until just combined. Gently fold in crumbled Havarti cheese and spinach. Roll into a one inch thick circle, cut into 8 triangles, and bake for about 25 minutes until golden brown.
These scones also make for awesome sandwich bread 🙂
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