A savory scone that’s loaded with spinach, artichokes and cheese. These Spinach Artichoke Scones taste just like a fresh chunk of bread that’s been dipped in some cheesy spinach artichoke dip!

A round white serving platter of spinach artichoke scones.

A Savory Scone Recipe

All of your favorite spinach artichoke dip flavors in a buttery, cheesy Spinach Artichoke Scone — what’s not to love? A bakery quality scone loaded with artichoke hearts, spinach and parmesan cheese, these are sure to be your newest obsession.

A pile of spinach artichoke scones. The top scone has a bite out of it.

Perfect For Baby Showers and Brunches!

I first made these scrumptious Spinach Artichoke Scones for a friend’s Sip & See. For those of you who don’t know, a Sip & See is basically a baby shower after the baby has arrived. When we were planning the menu for the party, I signed up to make several sweet treats (of course!) along with some scones and a party dip.

For the dip, the first one that came to mind was spinach artichoke dip. Who doesn’t love spinach artichoke dip, right? And for the scones, I was thinking savory since we already had cake balls, cookies, and granola bars on the menu. I was pretty excited when it dawned on me to combine the two and create these Spinach Artichoke Scones.

Eight spinach artichoke scones piled on a parchment lined aluminum baking sheet. There is a small dish of butter at the top of the photo.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour: gives the scones their shape and crumb. It’s what holds the butter and cream together. You can use a 1:1 gluten free all-purpose flour or even whole wheat flour, if desired.
Baking powder: the primary leavening agent that gives the scones their lift. It reacts as soon as it’s mixed with liquid and again in the oven’s heat, helping the dough rise and stay tender. The larger quantity here means it does most of the rising work.
Baking soda: works in tandem with the acidic ingredients (like the parmesan cheese and possibly the tang from the artichokes). It helps neutralize acidity and contributes to browning and flavor. Even though it’s a smaller amount, it plays a supporting but important role in texture and taste.
Kosher Salt: enhances all of the flavors, especially the butter and parmesan.
Garlic powder: boosts the savory profile and brings out the best in the spinach and cheese without overpowering.
Unsalted butter: cold butter gets cut into the flour to create little pockets of fat that melt as the scones bake, making them flaky and tender. Butter also gives that rich, comforting flavor you want in a scone. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the scones.
Grated parmesan cheese: adds a salty, nutty richness and enhances the umami from the spinach and artichokes. It also helps bind everything together with some cheesy goodness.
Artichoke hearts (drained and chopped): give the scones a punch of tangy, savory flavor and a slight briny bite. A little unexpected in a pastry, but super satisfying, trust me!
Frozen chopped spinach (thawed and squeezed dry): adds color, moisture, and that earthy veggie flavor. Plus, it makes the scones feel a bit wholesome, even indulgent. (Bonus: feels like you’re sneaking in veggies!)
Whole milk: adds moisture and texture. The fat content helps the scones stay rich and slightly soft inside rather than dry. It’s what gives that “bakery-quality” feel and taste.
Large eggs: provides structure, richness and helps bind the dough. Also adds a golden tone and a softer crumb. The egg wash adds color and shine, helping the streusel stick and giving the tops that golden, crisp finish.

Supplies:

Ingredients to make spinach artichoke scones in small glass dishes on a white marble counter.

How to Make Spinach Artichoke Scones

Preheat oven to 400°F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Using a pastry blender or two forks, cut the butter into the dry ingredients until it resembles coarse crumbs.

Add the cheese, artichokes and spinach.
Stir to combine.
In a separate bowl, whisk together the milk and 1 egg.

Stir milk mixture into the dry ingredients. You might have to use your hands to ensure the mixture is thoroughly combined.
Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into 8-10 wedges.
Place wedges on a lightly greased baking sheet.

Beat the remaining egg in a small bowl. Brush the top of each wedge with the beaten egg.

Scones being brushed with an egg wash using a blue silicon food brush.

Bake for approximately 15-20 minutes or until golden brown. Place on a wire rack to let cool to room temperature.

Eight scones on a parchment lined aluminum baking sheet.

Storage and Reheating

Store scones in an airtight container at room temperature for up to two days or in the fridge for up to five days. Reheat them in a 325°F oven or in a toaster oven until warmed through and crisped again before enjoying, if desired.

To freeze, let cool completely. Then wrap individually in plastic wrap before placing in a freezer-safe plastic bag or container in the freezer for up to 2 months. Reheat directly from frozen in a 325°F oven for 10–12 minutes, until heated through and lightly crisp on the outside. Or you can thaw them overnight in the fridge, then bake at 325°F for 5–7 minutes to re-crisp before serving.

Six spinach artichoke scones on a parchment lined aluminum baking sheet.

More Perfect Scones

Chocolate Chunk Scones: With a sweet, sugary, crunchy exterior and a tender, flaky, melt-in-your mouth interior, they pack chocolate chunks in every bite.
Lemon Lavender Poppy Seed Scones: Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze.
Snickerdoodle Streusel Scones: With an irresistible cinnamon sugar streusel, these scones are so tender and tasty you’ll want to eat one every morning.
Chocolate Chip Scones: These Chocolate Chip Scones are buttery and crisp on the outside and tender on the inside with melting chocolate chips throughout. Meet your new obsession!
Sweet and Simple Scones: Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Sweet and Simple Scones are just right! It’s the recipe every good baker should have.

Strawberry streusel scones, chocolate chip scones, sweet and simple scones, and snickerdoodle streusel cookies.

If you make these Spinach Artichoke Scones, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,