We all need a little buttery goodness in our lives from time to time….
And by “we”, I mean me. Let’s be honest for a moment. Is there a better place for buttery goodness than in a scone? Easy, no! Scones. Who doesn’t love a scone? No one I trust, that’s for sure! I’m not usually a lady who throws a lot of butter around her kitchen, but I know that there is a time and a place for a stick of grass-fed gold, and that place is in a batch of scones ……or on broccoli, that’s another place I happily throw butter around.
Every Wednesday, Alice and I make a pit stop on our way to school for a treat. Treat day is our special “just us” thing that happens once a week and doubles as an excellent lesson for Alice in enjoying treat food as *gasp* an occasional treat. But I am still me and can simply not stomach the idea of handing money over to Starbucks for one of their GMO-riddled coffee cakes. Nope. No way. Just can’t. Luckily, I found a bakery that uses relatively clean ingredients on our route to school, so that little gem became our designated treat spot. Alice anticipates Treat Day like some kids anticipate Christmas morning. She will day dream all the way into school about what treat her and I will split (also part of the deal is that we share her adult-sized treat) and is in charge of (shyly) ordering her selection once we arrive. One day, my little foodie shocked the hell out of me by passing up the chocolate chip and sugary blueberry muffins for a spinach feta scone.
That scone. Was. Amazing. I found myself fantasizing about it for days after and simply had to try and figure out a Taesha-fied recipe for them.
So, yeah. Thats where I got the inpsiration for these…
1 cup spelt flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey/maple syrup
1/2 cup (8 tablespoons) grass-fed butter
3/4 cup packed fresh spinach, finely chopped
3 tablespoons green onion, finely chopped
3/4 cup milk
1/2 cup feta cheese
1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium sized bowl, whisk together spelt flour, whole wheat flour, baking powder, and salt.
3. Add honey/maple syrup
4. Add butter to the mixture and mix with pastry blender or (my prefered method) your fingers until the butter resembles a coarse meal.
5. Stir in milk, green onions, spinach, and feta cheese until all ingredients are well incorporated.
6. Spoon dough onto a lightly floured surfaces and pat into a circle. Dough should be about 3/4 inch thick. Cut into 8 wedges with a sharp knife or pizza cutter.
7. Place wedges on lined baking sheet and bake 20-23 ninutes or until just golden brown. Transfer to a cooling rack and cool 10 minutes before serving. Or cool completely and store in an air tight container for up to a week in the fridge.