Give boring biscuits the boot and make these cheddar scones! Cabot's cheddar, tomato and spinach scones make for a delicious, savory side or a yummy snack. You can also try tucking a poached egg in the middle for a light meal! There are so many great ways to enjoy these scones, so get to it and make them! Then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make these cheddar scones, place oven rack in upper third of oven and preheat oven to 425ºF. Line a baking sheet with parchment paper (or stack two sheets together) to keep the bottom of scones from over-browning.
Next, combine flour, cornstarch, baking powder, baking soda and salt in a mixing bowl, whisking to blend. Then stir in cheese* (Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Lite50 Sharp Cheddar), spinach and tomatoes. In a small bowl, whisk together the Cabot Plain Greek Yogurt, egg and oil until well combined. Stir into flour mixture until all ingredients are well combined.
Turn the dough out onto a floured cutting board and sprinkle top with more flour, kneading about six times. Press dough into a 1-inch-thick circle that’s about 7 inches in diameter and cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet and bake in upper third of oven for 10 to 14 minutes (or until golden). Slide spatula under bottoms to release, if necessary, and serve warm or at room temperature.
*Want to spice these cheddar scones up a bit? Add Cabot Hot Habanero Cheddar or Cabot Lite50 Jalapeño Cheddar.
If you loved the sundried tomatoes in these scones and you love bacon, you’ll want to check out our recipe for Bacon, Sundried Tomato & Cheddar Scones. Did you know that Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about these cheddar scones so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!
Show More
Ingredients
1 cup King Arthur Unbleached All-Purpose Flour, fluffed with whisk before measuring
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 ounces Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Lite50 Sharp Cheddar, grated (about 2 cups)
½ cup chopped fresh baby spinach leaves
¼ cup chopped moist sundried tomatoes*
½ cup Cabot Lowfat Plain Greek Yogurt
1 large egg
2 tablespoons extra-virgin olive oil
Directions
PLACE rack in upper third of oven and preheat oven to 425º. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning).
COMBINE flour, cornstarch, baking powder, baking soda and salt, in a mixing bowl, whisking to blend. Stir in cheese, spinach and tomatoes.
WHISK together yogurt, egg and oil in a small bowl until well combined. Stir into flour mixture until no dry ingredients remain.
TURN dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
BAKE in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature.
*If your sundried tomatoes seem leathery, cover them with boiling water and let stand for a few minutes until softened, then drain and chop. If substituting oil-packed sundried tomatoes, blot excess oil with paper towels.
Calories: 230
% Daily Value
Total Fat: 13.5g
21%
Saturated Fat: 6g
30%
Cholesterol: 54mg
18%
Sodium: 413mg
17%
Carbohydrates: 17g
6%
Dietary Fiber: 1g
4%
Protein: 11g
Calcium: 271mg
27%
5 out of 5 stars (based on 6 reviews)
Puja
March 24, 2020
So yummy! Made them tonight! Everyone loved them. Thanks for a great recipe
(blank)
July 24, 2018
Worked perfectly, taste incredible. I too added chopped organic tomatoes, minced garlic & onions. I had fresh grated parmigiano-reggiano & used that for cheese. I ALSO, added flax seeds, 1/2 my flour was non-gluten. The texture, colour, taste, perfection. Your measurements are top-notch. Thx.
(blank)
August 7, 2015
Fabulous! Added extra spinach and used fresh chopped tomatoes and they didn't last a day in my house!
George
February 12, 2014
One of the best recipes ever. I made a triple batch and it worked just as well as the single batch. My family loved it. It had the right balance of cheese, tomatoes and spinach. very comforting to eat and enjoy.
Jeanine
December 29, 2013
I made these for my in-laws for breakfast. They (and my husband) were amazed. My kids even gobbled them up.
