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!
Spinach Artichoke Scone Recipe
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.
Ingredients and Supplies for Spinach Artichoke Scones
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Garlic powder
- Unsalted butter
- Grated parmesan cheese
- Artichoke hearts
- Frozen chopped spinach
- Whole milk
- Large eggs
Supplies:
- Pastry blender
- Large mixing bowl
- Silicon food brush
- Baking sheet
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, stirring 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.
- Bake for approximately 15-20 minutes or until golden brown. Place on a wire rack to let cool to room temperature.
How to Store Spinach Artichoke Scones
Store scones in an airtight container at room temperature for five days.
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. To defrost, unwrap and let defrost at room temperature.
Reheat them in a 300 degree F oven or in a toaster oven until warmed through before enjoying, if desired.
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.
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,
Spinach Artichoke Scones
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 10
- Category: Breakfast
Description
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!
Ingredients
- 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
Instructions
- 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, stirring 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.
- Bake for approximately 15-20 minutes or until golden brown. Place on a wire rack to let cool to room temperature.
- 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.
Could you use fresh spinach? Should it be sautéd first? Can you freeze these?
Hi Barb! I haven’t tested the recipe with fresh spinach, but I think it would work great. I would suggest sautéing it and letting it cool before stirring it in. And yes, they can be frozen! Just let them cool completely and then wrap individually in plastic wrap before placing in a freezer-safe plastic bag or container in the freezer for up to 2 months. To defrost, I would suggest unwrapping them and letting them defrost at room temperature. You could then reheat them in a 300 degree F oven or in a toaster oven until warmed through before enjoying, if desired. I hope this helps. Enjoy!
Those look awesome. I can’t wait to try them. Thanks!