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–+ servings
Close up of a single whole wheat spinach cheddar scone being picked up
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4.52 from 33 votes

Whole wheat spinach cheddar scones

Whole wheat spinach cheddar scones are fluffy, tender and easy to make - perfect for breakfast or brunch!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Yield: 8 large scones

Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 tablespoons cold unsalted butter, cut in small pieces
  • 1 cup shredded cheddar cheese
  • 1 cup fresh spinach, finely chopped
  • 1 tablespoon onion, finely chopped or grated
  • 1 cup milk of choice (I use skim)
  • 1 tablespoon unsalted butter, melted

Instructions

  • Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, baking powder and salt and stir to mix well.
  • Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas.
  • Add cheese, spinach, onion and milk and stir until just combined.
  • Turn the dough out onto a floured service and use your hands to shape it into a large round disk, about 1 inch thick and 8 inches in diameter.
  • Cut into 8 even triangles and arrange on the baking sheet, leaving some room between each scone.
  • Brush the tops of each scone with the melted butter. Sprinkle with sea salt if desired.
  • Bake at 425 for 14-16 minutes, until scones are cooked through and tops are a light golden brown.

Notes

I use white whole wheat flour, but you could substitute whole wheat flour or all-purpose flour if you prefer.
I use white cheddar cheese, but any kind will do.
I chop the fresh baby spinach for this recipe but if you want to turn the scones a little more green, you can pulse it in a food processor to really break it down. (Just don’t let it go too long and become a liquid.)
Want to make these ahead? Bake them as instructed and then cover until ready to serve. Rewarm them in the oven before serving. It takes about 10 minutes on 325. It helps to brush on some extra butter before you bake them again.
I also like to sprinkle the scones with a little coarse sea salt (it’ll stick to the butter) but that’s optional.
I wrote the recipe to make 8 large scones but if you are serving these at a party, I suggest cutting them into smaller triangles. You could also shape the dough into a large square and cut the scones into small squares if you prefer.
These freeze great if you have any extras.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 433mg | Fiber: 3g
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