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Whole Wheat Spinach and Cheddar Scones

Whole Wheat Scones with Spinach and Cheddar Recipe

This weekend I visited family in northern Maine.  They rented an adorable cottage on a lake. It had a perfect view of the water and a personal dock for swimming and kayaking.  I mostly floated on a tube to avoid the mushy lake bottom. You know that feeling when you step into a lake and your foot sinks into really wet, seaweed covered sand. Yeah, ew.

So that’s why I floated.

In a child-sized tube shaped like a frog.

Yes, it fit around my waist.


Sad that I am the size of an 8 year old.

In the morning, I baked these scones to bring along for the trip. I’m so glad I did – they were a big hit!

They melt in your mouth and have the perfect ratio of savory to sweet.  Have them in the morning with a cup of coffee, or in the afternoon with tea, as my family had them.

Whole Wheat Scones with Spinach and Cheddar Recipe

I recommend making the full batch if you’re making them for guests because they disappear quickly! You’ll see.


Whole Wheat Spinach and Cheddar Scones
  • 3 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • ¾ cup honey
  • 1.5 cups Heavy or Whipping Cream (I used whipping)
  • ¾ cup spinach, steamed or sauteed, and squeezed (to remove excess water)
  • 1 cup extra-sharp grated cheddar cheese (the sharper the better for these!)
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl mix the flour, baking powder, and salt. In a separate bowl whisk together the honey and cream until smooth.  In another bowl combine the spinach and cheese.
  3. Pour the cream mixture into the bowl with the flour. Then add the spinach/cheese mixture. Mix together all ingredients, but be careful not to overmix. It is okay if there are a few dry ingredients visible.
  4. On a floured surface, roll out the dough into a one-inch think disc.  It should be about 9 inches in diameter. Then, using a knife, cut the dough into triangles. I made 12 scones.  (You can choose whatever size you prefer, but be advised it will affect your cooking time).
  5. Place the triangle pieces onto the parchment-lined baking sheet, leaving about two inches between each. Bake for 12 minutes or until the edges are golden brown.