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The “All Day” Scone

I’ve dubbed these spinach feta scones “all day scones” because they’re great anytime- served with eggs for breakfast, as an open face sandwich for lunch, served alongside something like eggplant parmesan for dinner, or on their own as a snack. Top them with bruschetta, hummus, olive and red pepper tapenade, pizza fixings, or even eggs Florentine if you’re feeling ambitious! Seriously, you will be eating them All. Day. Long.

“All Day” Spinach & Feta Scones

2 1/2 cups self-rising flour
1 tablespoon sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 1/2 cups chopped fresh spinach
3/4 cup crumbled feta cheese
1 1/4 cups heavy cream
Wax paper
Parchment paper

1. Preheat oven to 450°. Stir together first two ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze five minutes. Add one cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 tablespoon at a time, if needed. Stir in spinach and feta until combined.

2. 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 eight wedges. Place wedges two inches apart on a parchment paper-lined baking sheet.

3. Bake at 450° for 15 to 18 minutes or until golden.

scone and eggsscone with hummus


Adapted from Southern Living.

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Aidan O'Leary

As the Well Produced food contributor, she tries to focus on seasonal dishes that span the entire spectrum from clean eating to comfort food. She loves peonies, ponies, and paper (of the hand made variety).

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