Spinach-Artichoke Chevre Scones

The idea for these wonderfully colorful scones came from an encounter with a Chicago pastry chef. SJJ's college friend graduated and found a job working for a well known cafe, Hannah's Bretzel. Knowing SJJ was in the city with friends for a few days, he invited us to the Bretzel, where he treated us to an array of scrumptious pastries. Artichoke goatcheese scones were one of the treats. He never told us the secret recipe, but I think I've found a way to make them...

Ingredients
3 cups of all purpose flour (plus some for later)
5 tsp baking powder
1 cup of milk
1 egg, beaten
2 tsp salt
1 tsp black pepper
8 oz goatcheese
1 cup thawed spinach (drained and patted dry)
1 cup chopped artichoke hearts
1/2 onion, very finely chopped
2 garlic cloves

To start, thaw a package of frozen spinach in the microwave for 2-3 minutes. You'll only need a cup of it, but make sure its a tightly packed cup.

Finely chop the onion and put it in a pan with a bit of olive oil. Allow it to become translucent and then add the finely chopped garlic. After you can smell the wonderful aroma of garlic (2 minutes), add the artichoke hearts, plus a pinch or two of salt and pepper. Let it cook until the artichokes get warm. Remove from heat.

At this point, preheat the oven to 375 F.
In a large mixing bowl, add the dry ingredients. In a separate bowl, beat the egg with the milk. Then add it to the dry ingredients. Mix them up, but don't mix too hard. It will make the dough tough.

Add the goat cheese in 1/2 inch pieces. Then add the artichokes and spinach. Mix together. If the dough becomes too wet, add a bit more flour. Make sure to mix the flour in before adding more.

Add flour to a large cutting board and then roll the dough into equal size spheres. Cut them in half, and then in half again, until you get triangle shaped scones.

Grease a large baking sheet and place the scones 1/2 inch apart. They won't expand sideways as they cook, but just to be safe, allow the half inch.

They should look puffy and doughy before you put them in the oven.



They should bake for about 30 minutes. Check them every 10 to 15 minutes. If the bottom looks brown, flip them over. (Unless you have a convection oven... then they will bake perfectly)

Let them cool for 10 minutes and then add a bit of goat cheese to the top.

These are best warm and fresh.
Enjoy!
ILR