Easy Cheddar Scones with SpinachRecipe posted in: Breakfasts, Flex Meals & Snacks, Snacks, Sides, Snacks
Once strictly reserved for afternoon tea, scones are now one of those delicious foods that are always a great choice, no matter what the occasion. Need a healthy breakfast recipe in a pinch? Scones. Need a tasty snack idea that’s easy to serve at a party? Scones. Need a delicious dessert recipe that travels well? Scones. Need a side that pairs perfectly with soup? You guessed it… Scones.
They’re so easy to make and there are so many different ways to prepare them—sweet, savory, plain, dipped. Here at The Leaf Weight Loss Blog, we love to top them with any combination of the following:
- Low fat cream cheese
- Low fat cottage cheese
- A touch of light butter and a sprinkle of cinnamon
- Fruit jam (or chia seed jam if you’re feeling adventurous!)
- Nut or seed butter
- Melted dark chocolate
- Melted cheese (try with tomato sauce and melted cheese for a “pizza scone”)
- Mashed avocado
Of course, if they’re flavorful enough on their own, there’s no need for any additional toppings. Take our Raspberry or Cranberry scones, for example. These equally delicious scone varieties both incorporate so much unique flavor, they can certainly stand on their own. Just in case you haven’t seen these on The Leaf just yet, here’s a quick overview of their taste, texture and preparation:
Featuring a sweet raspberry flavor and a crunchy, flaky texture, these delicious scones have become a brunch staple in our homes. They’re easy to make and the ingredients are simple. All you need is whole wheat pastry flour, baking powder, Splenda brown sugar, salt, lemons, coconut oil, egg, skim milk, vanilla extract and frozen raspberries.
The recipe makes 12 scones and each one clocks in at just 170 calories. They pair perfectly with morning coffee or tea, but also make for a delicious afternoon snack or a post-dinner sweet treat without crushing your diet food goals.
The only thing better than biting into a big, buttery scone is sinking your teeth into a big, buttery scone that’s also loaded with sweet and tangy cranberries.
To make this simple and savory scone recipe, all you’ll is need nonfat milk, dried cranberries, gluten free flour, Stevia, baking powder, light butter and eggs. The recipe makes 18 nicely sized scones and get this; each scone is only about 100 calories. Delicious, easy and completely guilt-free? Now that’s what we’re talking about!
However, we know that some of you prefer salty and savory treats over those that are sweet. So, with these two sweet scone recipes already in our repertoire, we decided it was time to concoct something more on the savory side.
Enter our delicious and Easy Cheddar Scones with Spinach. Packed with the winning combo of cheddar and spinach, they’re exactly what scones should be. They have a delicious flavor, perfect texture and as an added bonus, this savory scone recipe is loaded with diet-friendly nutrients your body needs to promote health and well-being! You get fiber, iron, vitamin K, folate, magnesium, vitamins A and C… the list goes on. And thanks to the cheddar cheese and nonfat milk, these scones also serve up calcium and vitamin D. You know you’ve landed on a winning recipe when both your dietitians and your taste testers give their blessing.
In addition to the spinach, nonfat milk and reduced fat shredded cheddar cheese, you’ll need baking powder, light butter, green onion and a pinch of coarse salt to make these satisfying scones.
Get started by combining the whole wheat flour and the baking powder, then stir in two tablespoons of butter and mix well. Next, place the fresh spinach in a food processor and pulse until the leafy greens become very fine. In a separate bowl from the flour, baking soda and butter mixture, combine the spinach, milk, onion and cheese. Then pour the liquid mixture into the flour mixture and knead until a smooth dough forms.
Once your dough achieves a nice, smooth consistency, use your hands, the back of a spoon or even a spatula to press it into a large circle on a baking sheet lined with parchment paper. Your circle should be approximately one inch thick. Next, cut the dough into eight even triangles and arrange them on the baking sheet. Be sure to leave some space between each scone to allow for expansion while cooking. Finally, melt the remaining butter and brush it along the top of each scone. Sprinkle the scones with a pinch of salt and bake them at 425 degrees for about 20 minutes
You’ll know that your scones are finished baking when the top of them is a light, golden brown color and the texture is firm. We know it will be quite difficult once you catch a whiff of these delicious cheesy biscuits, but make sure to let them cool before you dive in.
If you love the flavor of this savory scone recipe, make sure you try our recipes for Cheese and Spinach Stuffed Chicken, Creamed Spinach Pierogies, Creamy Spinach Gnocchi and Cheesy Spinach Wontons. All of these meals feature the delicious flavor combination of spinach and cheese that we know you love so much.
Of course, if you don’t feel like cooking, we can help with that too! Enjoy easy, convenient meals that are packed with spinach and cheese, such as our Spinach and Cheese Pretzel Melt and Artichoke and Spinach Stuffed Chicken Breast.
Looking for more healthy diet and nutrition tips that promote wellness? Look no further! Our experts at The Leaf Weight Loss Blog are here to help you feel happy and healthy with delicious recipes, lifestyle pointers and weight loss advice. Have fun and learn something new as you make your way to your weight loss goal.
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Calories per Serving: 202
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 3 Tbsp. light butter
- 1 ½ cup shredded cheddar cheese, reduced fat
- 2 cups spinach
- 1 cup nonfat milk
- 1 green onion, chopped
- 1 pinch of coarse salt
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour and baking powder.
- Add 2 tablespoons of butter and mix until crumbly.
- Place spinach in a food processor and pulse until very fine. Stir in milk, onion and cheese.
- Pour liquid mixture into flour mixture and knead until well combined.
- Place the dough onto parchment paper and shape into a large round disk that’s about 1-inch thick.
- Cut the disk into 8 equal triangles and arrange on the baking sheet, leaving space between each scone.
- Melt the remaining butter and brush it on the top of each scone. Sprinkle with a dash of coarse salt.
- Bake for 16-20 minutes or until tops are a light golden brown.