Spinach and feta scones, but not really.
I ran across this spinach and feta scone recipe last week and immediately saved it. My friend, Sarah, is getting married and we had planned to spend Saturday wedding dress shopping. I really wanted to help make the day really special, because duh, she deserved to have a special day. I woke up early on Saturday to bake some treats for the road, but when it came down to it, I just couldn’t imagine spinach in my scone. And, well, I wasn’t really in the mood for feta either. But I had pancetta and leeks and goat cheese… lots and lots of goat cheese. Put it together and I had an amazing recipe that was a hit and went especially well with champagne.
Here’s what you do:
- 2 1/2 cups self-rising flour
- 1 tablespoon sugar
- 1/2 cup cold butter, cut into 1/2-inch cubes $
8 oz pancetta (cooked)
1 cup goat cheese1 whole leek, chopped
1 1/4 cups heavy cream
- Saute the pancetta and leek until crispy.Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in pancetta, . Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.
- Turn dough out onto lightly floured wax paper; gently press or pat dough into a 8-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.
- Bake at 450° for 14 to 16 minutes or until golden.
We didn’t find Sarah’s dress on Saturday, but it was a great day of good food, friendship and champagne.