Spinach and Ricotta Scones

If you’re more of a savory baked good person, you’re going to love these Spinach and Ricotta Scones. Great for serving for breakfast, brunch or as a side to a bowl of soup, this savory scone recipe works up quickly and easily. Best of all, they’re made using our Olive Oil Infused Baking Sheet, so your scones release easily without sticking. Since these scones feature ricotta cheese, they’re best served warm, so enjoy fresh out of the oven!

Skill LevelBeginner

Amount8 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 425°F. Prepare cookie pan with parchment paper.
In large bowl, combine flour, baking powder and salt; stir to combine. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In medium bowl, whisk together ricotta, spinach, milk and 1 egg. Add to dry ingredients all at once, stirring to moisten. On well-floured surface, knead dough 5-10 times until it comes together. Shape into 8 in. round (about 1 in. thick); cut into 8 wedges.
Place scones on prepared pan. In small bowl, whisk together remaining egg and 1 tablespoon water to make egg wash. Brush egg wash over scones and sprinkle with coarse sea salt.
Bake 17-20 minutes or until lightly browned around edges. Remove to cooling grid; cool slightly. Serve warm.