2018 4 16 Spinach Feta Red Pepper And Fennel Seed Scones Recipe

Picture this: a cozy Sunday kitchen radiating warmth as I whip up my latest, drool-worthy scone recipe, packed with vibrant spinach, tangy feta, and a hint of roasted red pepper. Let’s just say, these are not your grandma’s scones!

Crafting scones with savory twists is one of my loves, and my Spinach Feta Red Pepper and Fennel Seed Scones are a perfect example. They are bursting with flavors and nutrients.

These scones have crumbled feta cheese, which offers a wonderful low-fat alternative to the high-fat cream or butter used in some savory scone recipes. They also have sweet roasted red peppers, which offer way more nutrients than a traditional scone filler like bacon.

And fresh spinach gives these scones plenty of nutrients and a nice flavor boost.

Ingredients

• All-purpose flour: The base of the scone, providing structure and carbohydrates.
• Fennel seeds: Adds a subtle licorice flavor, aids digestion.
• Feta cheese: Offers creaminess and tanginess, rich in protein and calcium.
• Fresh spinach: Packed with iron, vitamins, and fiber, boosts nutrition.
• Roasted red pepper: Sweet and savory, high in vitamins A and C.
• Milk: Adds moisture and smoothness, contains calcium and protein.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon fennel seeds
• 1/4 cup unsalted butter, chilled and diced
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup roasted red pepper, diced
• 3/4 cup milk
• 1 large egg, lightly beaten

How to Make this

1. Set the temperature of your oven to 400°F (200°C) and prepare a baking sheet by covering it with parchment paper.

2. In a big bowl, combine the flour, baking powder, salt, and fennel seeds. Whisk the ingredients together until they’re finely blended.

3. Incorporate the diced butter into the dry ingredients. You can use a pastry cutter or your fingers to do this. The end result should look like a mixture of dry ingredients and very small pieces of butter.

4. Softly mix the broken-up feta cheese, the chopped spinach, and the diced roasted red pepper into the dough, so they are evenly dispersed.

5. In another bowl, combine milk and egg, which has been beaten lightly and combined, so that they mix well.

6. Slowly add the milk mixture to the dry ingredients, mixing gently with a fork until just blended. On no account should you attempt to mix these two components together too thoroughly.

7. Place the dough on a surface that has been lightly dusted with flour. Knead the dough very gently a few times until it holds together.

8. Press the dough into a circle approximately 1 inch thick. Using a biscuit cutter or a sharp knife, cut the dough into rounds or wedges and put them on the prepared baking sheet.

9. Gilding the scones: Brush the tops of the scones with milk or a beaten egg to give them a nice, golden color.

10. Preheat oven to 375°F. Line a baking sheet with parchment paper or leave ungreased. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and fennel seeds. Add spinach, red pepper, and feta, stirring to combine all ingredients well. Enjoy your scones just as they are or with a dollop of yogurt or cream cheese.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter or fingers
7. Small mixing bowl
8. Fork
9. Work surface (for kneading)
10. Rolling pin (optional, for pressing dough)
11. Biscuit cutter or sharp knife
12. Pastry brush

FAQ

• Q: Can I use frozen spinach instead of fresh?A: Yes, you can use frozen spinach. Just be certain to defrost and drain it thoroughly to get rid of any extra liquid before mixing it into the dough.
• Q: Is there a substitute for fennel seeds?Fennel seeds can be replaced with anise seeds or simply omitted if a less distinct flavor is desired.
• Q: How do I ensure my scones are flaky?A: Use butter that is very cold and work it into the flour until the combination resembles coarse crumbs. This aids in achieving a texture that is light and flaky.
• Q: Can I make the scones dairy-free?A: Yes, use alternatives to both milk and feta cheese that are free from dairy. Choose milk from a plant source and a cheese option that doesn’t have any dairy.
• Q: How do I store leftover scones?A: Place in an airtight container and keep at room temperature for up to 2 days; for longer storage, freeze and reheat before serving.
• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can utilize whole wheat flour; however, the density will be greater than using all-purpose flour. You might consider using a mixture (half and half) of whole wheat and all-purpose for a lighter-tasting and lighter-textured result.

2018 4 16 Spinach Feta Red Pepper And Fennel Seed Scones Recipe Substitutions and Variations

Substitute all-purpose flour with whole wheat flour to enjoy a nuttier taste in your baked goods.
Replace butter with coconut oil to make this a dairy-free recipe.
Substitute goat cheese for feta cheese for a creamier texture and more tangy flavor. When following a recipe that calls for feta cheese, use goat cheese instead and enjoy a milder and creamier flavor.
Replace spinach with kale for a more robust green.
Substitute sun-dried tomatoes for roasted red peppers for a flavor that is much richer and more intense.

Pro Tips

1. Keep Ingredients Cold: Ensure the butter is chilled and handle it minimally with your hands to prevent it from warming up. This helps create flaky layers in the scones.