Monday, August 18, 2014

Sweet Mangnolias Bakery

One of our reps brought in treats last week from Sweet Magnolias here in Omaha at 43rd and Cumming with some unusual choices. One of them was savory scones. These were crispy little pillows of feta and spinach nested in a soft, salty flaky pastry.  I was hooked so I began to do a little research on scones and found some pretty wide variations in recipes. Some contain eggs, some don't. Basically, they are buttermilk type biscuits and you know how I love the forbidden biscuit.

Well, of course I had some feta that was going to go to waste in the fridge so I picked up a bit of fresh spinach and got to work. I read about 25 recipes, noting differences and sameness. I added garlic and onion powder to up the savory factor.

Spinach and Feta Scones

2 1/2 c AP flour
1 t salt
1 T baking powder
1 T sugar
1 t garlic powder
1 t onion powder
1 stick frozen butter
1 egg
3/4 c buttermilk
kosher salt and cream
1/2 cup spinach or 1/2 bunch of fresh spinach, chopped and sauteed in olive oil
1/2 cup feta in small cubes (1/2 inch)

Combine dry ingredients and using a course cheese grater, grate the frozen butter into the flour mix. Stir with a spoon to combine so as not to heat up the butter.

Combine the egg and buttermilk.  Make a well in the flour and pour in the wet ingredients, add the spinach here too to distribute evenly. Mix till just combined. Do not over mix and develop the gluten that will make the scones tough. Add the cheese and fold in. Knead lightly.

Now you can cut these like biscuits, triangles or wedges. I opted for wedges. Pat out into a rough circle about 10 inches 3/4 inches thick on parchment paper. Cut the circle into wedges. I made about 8. Brush the tops with cream and sprinkle with kosher salt.  Place this in the fridge until the oven gets hot. Heat the oven to 400 degrees. Place on middle rack and bake about 20-30 minutes. Keep checking after 20 minutes. Remove when brown and crusty. It should have puffed up about double.

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