Day-old scones are firm enough to slice open without crumbling. Tuck in a few paper-thin slices of country ham for an unforgettable ham "biscuit."
2 1/2 cups self-rising flour
1 tablespoon sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup chopped fresh spinach
1 cup crumbled feta cheese
1 1/4 cups heavy cream
2 tablespoons heavy cream
How to Make It
Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in spinach and feta until combined. Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.
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 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.
Bake at 450° for 14 to 16 minutes or until golden.
I just happened to have all of the ingredients handy, so I whipped up these scones to take to my mom's this afternoon. (She had "suggested" that they would be good for "us" to try, when she flipped through the issue on Saturday). They are delicious! I thought the cup of feta might be overwhelming, but it was just right. I'll definitely be keeping this recipe on file! :)
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