Spinach and cheese scones

How to smuggle vitamin into scone so kids eat it too? Like this! Spinach appears here not as dominant flavour but natural colouring and moisture source. Scone inside is bright green, texture extremely soft due to spinach fibres. Popeye's favourite scone would be this if he knew Hungarian cuisine.
🕒 Prep Time 1 hr 40 mins
🍳 Cook Time 25 mins
Total Time 2 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 385 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Stick blender or knife
  • Mixing bowl
  • Scone cutter
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1

Yeast: Activate in sugary milk.

Tip: Usual procedure.
2

Spinach prep: Wash spinach, tear off stem, crush completely mushy in bladed chopper (or stick blender). If very hard, help with tiny soured cream.

Tip: The mushier, the more even green the dough.
3

Base: Crumble flour with salt and butter.

Tip: Cold butter, fast hand.
4

Kneading: Add spinach mush, soured cream, egg, yeast. Knead into nice green ball.

Tip: Don't be scared of colour!
5

Cheese and proving: Knead in cheese. Prove 60 minutes.

Tip: Cheese will show as white dots in green dough.
6

Folding: Roll, fold, rest in fridge 20 minutes. Repeat.

Tip: Flakiness important here too.
7

Baking: Cut out, brush with egg. Bake at 180°C for 20-25 minutes.

Tip: Nice contrast between red baked top and green side.

Recipe FAQ

Can I use frozen spinach?
Yes, but thaw and squeeze out juice thoroughly, otherwise it soaks dough.
Won't it taste spinach-y?
Hardly noticeable. Cheese and butter taste dominates, spinach gives rather 'greenish', fresh character.

Ingredients

  • 500 g Wheat flour
  • 1 tsp Salt
  • 200 g Cold butter
  • 150 g Soured cream
  • 25 g Fresh yeast
  • 1 tsp Sugar
  • 100 ml Lukewarm milk
  • 1 medium Egg
  • 100 g Fresh spinach leaves (wilted or raw pureed)
  • 150 g Grated cheese
  • 1 medium Egg (for brushing)