Spinach and Cheese Savory Scones

5 from 6 votes

Spinach and Cheese Savory Scones

Spinach and cheese savory scones with Italian herbs and sun-dried tomato are crisp on the outside and buttery inside with no added oil! They’re the perfect addition to breakfast or brunch, served with gravy or soups, and they make a great snack, too.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, brunch

Cuisine: european

Keyword: spinach and cheese scones, vegan savory scones

Servings:

Calories: 184kcal

Author: Vegan Richa

Ingredients

For the Dry Ingredients

2 cups all-purpose flour
¼ cup almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 teaspoon Italian herbs
½ teaspoon pepper flakes
2 tablespoons chopped sun-dried tomato
2 tablespoons chopped green onion

For The Wet Ingredients

½ cup chilled non-dairy milk or more, if needed
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons cold vegan cream cheese (or use coconut cream)
1 tablespoon cold maple syrup
½ cup frozen spinach thawed
½ cup vegan cheese shreds such as mozzarella, parmesan or a mix

Optional Toppings

cheese or sesame seeds

US Customary - Metric

Instructions

Preheat the oven to 400° F (205° C).
In a bowl, add all of the dry ingredients and mix really well, then make a well in the center. In a separate, small bowl, mix the non-dairy milk with the vinegar and set aside.
Then, add the cream cheese, maple syrup, spinach and vegan cheese to the well in the center of the dry bowl, and press and mix using a fork, so the cream cheese mixes in and all of the dough mixture looks like crumbs. It will take about 1 to 2 minutes for the cream cheese to mix in.
Mix ¼ cup of the chilled non-dairy milk mixture into dough, then add another ¼ cup and mix in. Depending on your flour and the milk, you may or may not need more non-dairy milk. Add more cold non-dairy milk, a tablespoon at a time, to mix and make a dryish, scone-like dough. It should feel a little dry, but when you press it, it should come together. If you add too much non-dairy milk, then the scones will be more like a muffin.
Bring the dough together and flatten it into 1 inch thick circle or oval. Use a knife or a pizza cutter to make any shapes that you like. You can make biscuit circles with a cookie cutter or triangles by just cutting it like a pizza. Then, separate those onto a parchment-lined baking sheet.
At this time you can also put these in the freezer for 10 minutes or so, if the overall temperature of the dough has warmed, or you can directly bake.
If you want these to get nice and browned on top, you can brush the tops with some oil or vegan butter at this point, Or mix together 1 teaspoon of non-dairy milk and 1 teaspoon maple syrup and brush that on top. Add optional toppings such as more cheese or sesame seeds.
Bake for 20 to 22 minutes, or until the tops are getting golden and when you tap the top the Scones don't sound doughy.
Take the scones out of the oven, let them cool for a few minutes on the baking sheet, then serve with some butter or however you like.

Video

Notes

Gluten-free, use a mixture of 1 cup almond flour, ¾ cup oat flour, and ½ cup potato starch in place of the 2 cups of all-purpose flour. You will still need to add the ¼ cup of additional almond flour in the recipe.

These are soy-free if you use a soy-free non-dairy cream cheese, cheese, and milk.

Nut-free, use nut-free non-dairy cream cheese, cheese, and milk and replace the almond flour with 1 to 2 tablespoons of vegan butter to help with the texture of the scone.

Storage: Scones taste best day-of, but you can store them for 2 to 3 days in the refrigerator or up to 3 months in the freezer. Warm them in the toaster oven or oven before serving for the best texture.

Nutrition