When the temperature is colder than Antartica in your neck of the woods, you bake!! Having the oven on keeps things toasty and who doesn’t like something warm from the oven. Savory Spinach Ricotta Scones slathered with butter fits the bill!
As Tim would say “It’s colder than a Well Diggers shovel”…..I believe that’s an understatement!!
Between snow and cold, we haven’t had school in days. I’m not complaining because even though I have lived in the Midwest my entire life, I still hate winter. I don’t like to drive in snow, and I detest being cold.
Snuggled in and baking seems like the natural thing to do when the temperature outside is -21 and the windchill is -47. That’s right, and no it’s not a typo, it’s really that cold. Seem Mother Nature is paying us back for the relatively mild winters we have had the last few years.
Venturing out to do anything….not gonna happen!! Time to raid the pantry and frig and see what we have. Leftover ricotta from the Instant Pot Lasagna Soup, green onions that we already chopped and needed to be used, some spinach, along with fresh herbs that were losing their freshness.
A quick peruse of Pinterest and Savory Spinach Ricotta Scones were the perfect use of my leftovers. This recipe is a mashup of several recipes so credit to Life Love and Good Food who adapted this recipe from Girl Versus Dough, who credits Joy the Baker and The Smitten Kitchen.
I adapted it from there. That’s the great thing about recipes, you can mix several together and get a fabulous new recipe with all the tastes you like.
Scones are something that I really enjoy baking. Quick to mix up, and easy to add whatever extras you want. Sweet or savory they are great for breakfast, a midmorning snack, or as a substitute for bread or rolls with dinner.
Here are a few tips to make your scones turn out perfectly:
1. Freeze your butter. The colder, the better.
2. Use a box grater to grate the butter, it makes it easier to incorporate into the flour mixture.
3. Handle the dough as little as possible. Over mixing will make them tough. Mix just until all the ingredients come together. It’s ok if they have a few lumps and bumps.
4. Once cut place scones on a baking sheet with about an inch between them, so they have room to expand. Some say to chill them again at this point. I did not do this but may try it next time
5. Do not over bake them and do not bake them ahead of time. Scones are best when served soon after they are baked.
Serve Savory Spinach Ricotta Scones with a tomato-based soup or stew or in place of dinner rolls.
With most of the country in the grip of a cold snap, crank up your oven and bake a fresh batch of Savory Spinach Ricotta Scones…warm up your house, your heart, and your tummy!Print
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
5 tablespoons chilled unsalted butter, grated
½ cup green onions, chopped
1/2 cup baby spinach, chopped
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, minced
1 cup ricotta cheese
⅔ cup heavy cream
Egg wash; 1 egg, beaten with 1 teaspoon water
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
Preheat oven to 425 degrees.
Whisk together flour, baking powder, sugar, and salt in a large bowl. Using your fingers(best tools ever), work the grated butter into the flour mixture until the consistency of coarse meal.
Stir in scallions, spinach, and fresh herbs. Add ricotta cheese, then add cream and stir until just combined.
Turn dough out onto a lightly floured surface and knead 2 to 3 times.
Shape dough into a 9-inch circle. Slice into 8 wedges.
Transfer scone wedges to a parchment-lined baking sheet leaving space between the wedges. Brush tops liberally with egg wash. In a small bowl mix together the seas salt, pepper, and smoked paprika. Sprinkle tops of egg washed scones with salt mixture, as much or little as you like.
Bake for 30-35 minutes or until scones is golden brown.
Keywords: ricotta cheese, scones, bake, spinach, green onion, herbs, savory