Spinach Artichoke Scones

• Vegetarian

• Produce

  • 1 tsp Garlic powder
  • 1/2 cup Progresso artichoke hearts
  • 1 box Spinach, frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cups Gold medal all-purpose flour
  • 1 tsp Salt

• Dairy

  • 1 2 cup (1 stick unsalted butter, cut into 1/4-inch cubes, unsalted
  • 3/4 cup Parmesan cheese, grated
  • 1 cup Whole milk

Found on goldmedalflour.com

Description

Ingredients

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

Directions

• 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 insure 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.