Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Spinach - Spinach Scones 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
    Spinach - Green Goddess Wraps
    Spinach - Santa Fe Spinach Slaw
    Spinach - Spinach Scones
Savory Spinach Scones with Lemon Butter

Contest Runner-Up

Submitted by Liz Barclay of Annapolis, MD

Savory scone here that you serve with lemon butter. Mmmm.

1 (6-ounce) package Ready Pac baby spinach leaves
½ cup diced onions
1 teaspoon McCormick dried tarragon leaves, divided
2 cups Hodgson Mill whole wheat buttermilk baking mix
½ cup Horizon milk
½ cup Land O’ Lakes butter, melted
1 teaspoon freshly grated lemon rind
1 teaspoon fresh lemon juice

  Heat oven to 400 degrees. Place spinach into food processor and pulse until finely chopped.  In medium mixing bowl, combine spinach, onions, ½ teaspoon tarragon, and baking mix. Pour in milk and stir with a fork until evenly moistened. Place onto ungreased baking sheet. With floured hands, form into 8-inch round circle. In small bowl, combine melted butter, lemon rind, and lemon juice. Brush lemon butter over scone circle. Cut dough into 8 wedges with serrated knife. Sprinkle with remaining ½ teaspoon tarragon. Bake at 400 degrees for 20-25 minutes until golden brown. Cool for 5 minutes and serve warm.

  Yield: 8 scones.
  Overall preparation time: 15 minutes
Overall baking time: 20-25 minutes

  Serving Suggestion: 
Perfect accompaniment to a hearty bowl of soup for dinner.  I concocted this recipe when I needed "just the right bread" for a lentil-barley soup one evening and had a bag of spinach calling to me from the vegetable drawer.  Voila!  The perfect solution and a tasty scone.  Not bad for breakfast with a smoked gouda cheese omelet, fresh fruit, and espresso!    

Comments: Send us comments about this recipe