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!


I recently made these scrumptious Spinach Artichoke Scones for a friend’s Sip & See. For those of you who don’t know what a Sip & See is, it’s basically a baby shower after the baby has arrived. It’s quite brilliant actually! The mom can just sit back and have a “sip” while her friends and family pass around the new baby (or babies in my case).

When we were planning the menu for the Sip & See, I signed up to make several sweet treats (of course!) along with some scones and a 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 pops, 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.




clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Artichoke Scones

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 10 1x
  • Category: Breakfast


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


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
  • 3/4 cup grated parmesan cheese
  • 1/2 cup Progresso® artichoke hearts, drained, chopped
  • 1 box (9 ounce) Green Giant® frozen chopped spinach, thawed and squeezed of excess moisture
  • 1 cup whole milk
  • 2 eggs, divided


  1. Preheat oven to 400°F.
  2. 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, stirring to combine.
  3. 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.
  4. 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.
  5. Beat the remaining egg in a small bowl. Brush the top of each wedge with the beaten egg.
  6. Bake for approximately 15-20 minutes or until golden brown. Place on a wire rack to let cool to room temperature.
  7. Notes: Store in an airtight container. Reheat any leftover scones in a 350°F oven for 3-5 minutes to crisp up the outside and warm the inside.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star