Whip Up Your Weekend: spinach and cheese scones

Whip Up Your Weekend: spinach and cheese scones

Sunday marks National Ice Cream Day and National Spinach Day. Chef Geoff Blount celebrates spinach with his spinach and cheese scones.


  • 2 TB sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups all purpose flour
  • 1 stick unsalted butter (frozen)
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh spinach
  • 1/4 cup grated cheese
  • 1 tsp seasoning (Mrs. Dash, McCormick, etc)


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt.
  3. Grate butterinto flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cheese, seasoning, and the spinach.
  4. In a small bowl, whisk sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.
  6. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  7. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
  8. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
  9. Bake at 380 to 400 degrees until golden brown. About 12-15 minutes. Serve warm.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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