Looking for a savory scones recipe that works for the holidays? These spinach and cheese scones are the answer. They’re soft, tender, and packed with sharp cheddar, and the spinach gives them a gorgeous green color that looks right at home on a festive table.
Topped with a little cream cheese and a sprinkle of parsley, these breakfast scones look fancy but are really easy to pull together.
I love serving cheddar scones for breakfast or brunch because they feel a bit special without any fuss. They’re a great pick for Christmas morning breakfast, since you can get them ready ahead of time and bake them while everyone’s opening presents.
They’d also fit right in on an Easter brunch spread alongside fresh fruit and eggs. Even for an ordinary weekend, these scones make the morning feel a little more exciting.
If you love breakfast brunch recipes, you may also like these zucchini chocolate chip muffins, or this raspberry french toast casserole.
Why You’ll Love This Spinach Cheese Scones Recipe
Soft, cheesy flavor: Shredded cheese is mixed right into the dough, and blending the spinach with the milk keeps the scones tender and flavorful without any chunky greens.
Perfect for breakfast or brunch: The recipe makes 10 scones, so there’s plenty to share, and you can chill the shaped dough ahead of baking, which makes them simple to fit into a busy morning.
Festive but easy: The spinach gives the scones a natural green color, and with their cute christmas tree shape, they look right at home on a Christmas brunch table.
Ingredients
To make these cheesy savory scones you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
As well as basics like flour, salt, baking powder and baking soda, here are notes on the other ingredients for these healthy breakfast scones.
- Spinach: Fresh spinach leaves – regular or baby spinach is fine to use. It is blended so there are no bits, and it gives the scones a festive, green color as well as a nice boost of fibre.
- Cheese: I love to use sharp cheddar cheese for a stronger flavor. Milder cheeses will have a creamier texture. I recommend freshly grating the cheese for the best results.
- Egg: Binds the flour and make these scones a little more cake-like than traditional biscuits and scones.
- Butter: I use unsalted butter and add salt. You can also use salted butter – just skip the extra salt. Dice it in to small cubes and pop in the fridge so it is very cold before using.
- Sugar: Superfine (caster) sugar is best, but regular granulated sugar can also be used. Sugar helps balance the savory flavors and crisp the outside of the scones when baking.
- Cream cheese: This is an optional ingredient, for decorating and serving – but highly recommended! It should be softened and stirred so you can pipe it on to the scones.
- Parsley: Optional garnish – finely chopped and sprinkled over the top.
How To Make Cheddar Scones
Here’s a quick overview of how to make homemade cheese scones. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a large bowl, immersion blender, and a baking tray to get started.
Blend spinach: Place the spinach leaves and milk in a bowl and use an immersion blender to puree the spinach until smooth and creamy.
Make the dough: Place the flour, baking powder, baking soda, salt, and sugar into a large bowl. Mix to combine.
Add the diced cold butter and use your fingers to rub the butter into the flour until it resembles coarse sand. Mix the shredded cheese into the mixture.
Add the pureed spinach and egg to the flour mixture. Gently mix until just combined – don’t overwork.
Once the dough has come together (it will still be crumbly and loose), tip onto a lightly floured surface and gently form into a rectangular block about 1 1/4 inches high.
Cut the block into two and stack one half on top of the other. Use a rolling pin or your hands to lightly roll/shape it into a rectangle about 1 1/2 inches high.
Prepare the scones: Cut the dough into triangles and place them on a lined baking sheet. Place the scones in the fridge to chill for about 10 minutes.
Preheat the oven, then when ready to bake, brush the tops of the scones with extra milk. Bake for 12-14 minutes (depending on the size of the scones) until they are slightly golden on top. Don’t overbake.
Decorate: Once baked, set the scones aside to cool (or enjoy plain and warm right away!).
If decorating the scones, stir the cream cheese until it is smooth and creamy. If still stiff, add a little milk to loosen it up.
Add the cream cheese to a piping bag and pipe over the top of each scone. Garnish with the chopped parsley.
Serve and enjoy these savory scones for breakfast, brunch, alongside salads and soups – they are such a versatile scone to make at home.
Recipe Tips For Success
Keep the butter cold. Cube it small and rub it in with your hands until the mixture looks like coarse crumbs. Cold butter is what gives the scones their tender, flaky texture.
Don’t overmix. Once the egg and spinach mixture go in, stir only until just combined. Overworking the dough can make the scones tough.
Fold and stack for layers. Cutting the dough block in half, stacking it, and lightly rolling it back to about 1 1/2 inches helps create height and a nicer rise when baked.
Chill before baking. 10 minutes in the fridge or freezer helps the triangles hold their shape in the oven.
Cool before piping. Let the scones cool completely before piping on the cream cheese so it stays neat and doesn’t melt.
How To Serve Savory Scones
- With coffee or tea. A fresh pot of coffee, or a cup of tea pairs nicely with the sharp cheddar and makes these feel right at home on a morning table.
- With eggs. Scrambled or soft-boiled eggs, and a few scones on the side make a simple, healthy breakfast or brunch.
- Part of a holiday meal: Whether you’re planning Christmas morning breakfast or Easter brunch with the family, a serving of these cheese scones is perfect for those who prefer savory options.
How To Store Scones
Scones are best enjoyed on the day they are baked. If you have leftover scones with cream cheese on top, store them in a container in the fridge then bring to room temperature before serving.
Undecorated scones can be stored in an airtight container at room temperature for a couple of days.
Reheat scones in the microwave for 30 seconds or so before serving to freshen up the flavors.
More Breakfast Recipe Ideas
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Spinach And Cheese Scones
Ingredients
- 2 cups fresh spinach
- ¼ cup milk
- 3⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cooking salt
- ¼ cup granulated sugar
- ½ cup unsalted butter diced, cold
- 1 cup cheddar cheese shredded
- 1 large egg
- ½ cup cream cheese softened, optional
- milk extra, for brushing scones
- parsley chopped, optional
Instructions
- Using an immersion (stick) blender or small blender, blend the spinach with the milk until smooth and creamy. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Add the cold diced butter to the flour mixture and use your fingers to rub the butter in until it resembles coarse crumbs. Add the shredded cheese and stir to combine.
- Add the egg and pureed spinach to the mixture. Gently mix until just combined, being careful not to overwork the dough.
- Tip the dough on to a lightly floured surface and use your hands to form a block about 1¼ inches high. Cut in half, stack one half on top of the other, then use a rolling pin to lightly roll it out to about 1½ inches high in a rectangular shape.
- Cut the dough into triangles and place them on a lined baking sheet. Chill in the fridge for about 10 minutes before baking.
- While the dough is chilling, preheat the oven to 350℉ (180℃).
- Remove the tray from the fridge and lightly brush each triangle with a little milk. This helps brown the tops of the scones while baking. Bake in the oven for 12-14 minutes, or until they are slightly golden on top.
- Leave the scones to cool. If adding cream cheese, mix the cream cheese to soften, then add to a piping bag and pipe the cream cheese on top for a decorative effect. Garnish with chopped parsley (if using).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
