Last Saturday, at the Troy Farmers Market, a vendor had the most glorious, large spinach & feta scones. Of course, they weren’t gluten-free, but I still appreciated how incredible they looked and probably tasted.
Keeping a strict gluten-free diet has improved in the twelve years we’ve needed to be GF, but we still have a long way to go.
Gluten-free bakeries are popping up everywhere, which is very nice and exciting for us GF folks; the only disappointing thing for me is they focus on too much sweet stuff.
I am a savory eater, but that doesn’t mean I don’t like chocolate chip cookies or any kind of pie; it means when it comes to a substantial snack, I want and need savory items.
Sweet items on an empty stomach make me feel sick and nauseous. I am good to go for dessert or as a bedtime snack with a glass of milk.
Back to those spinach & feta scones, I wanted one; I mean, I really wanted one. I’ve been craving one ever since. I looked in our fridge this morning and discovered a half bag of fresh spinach and feta cheese; see where this is going?
I searched the other day for gluten-free spinach & feta scone recipes. They were all meh. I am a cook by nature and bake out of necessity. I enjoyed baking before going GF but lost the wind in my sails after many fails or so-so results.
I found a recipe for spanakopita scones from Food52. It wasn’t a GF recipe, but it seemed like Bob’s 1:1 GF flour could handle it. It says on the 1:1 packaging that it can be used in recipes replacing regular flour. I know it doesn’t work well for items like bread or pizza dough, but this seemed promising.
Here is the link to the Food52 recipe I used for the spanakopita scones. I’ve tried plenty of Food52’s recipes and they are all fabulous.
I followed the recipe exactly since I wanted to see if the 1:1 flour kept its word. The only change besides the flour was making my own buttermilk with whole milk and lemon juice. I am a cheapskate when buying buttermilk for only a recipe or two.
When I say I followed the recipe exactly, I used the same preparation method and not my time-saving hacks. Guess what? The scones came out better than I imagined. Brilliant!
Instead of making eight scones like the recipe, I made six mimicking the ones I saw on Saturday at the market. I made a mini one for tasting purposes and was very pleased with the results!
The scones smell very much like spanakopita; that was a good start. When I tasted the scone, it had a bright lemony start, then a tiny sweetness, then a savoriness from the feta, and it finished with a hint of spice in the back of your throat from the pinch of red pepper flakes added.
Wowzers! I am so pleased to report that you can use Bob’s 1:1 GF flour as well as regular flour like this fantastic recipe calls for. Woot-woot!
Would I make them again? Heck, yeah! This recipe was true to its name 💯%.
Can you guess what we will be having at the Troy Farmers Market this Saturday? You got it; spanakopita scones! ☺️
Whenever I make baked goods for us to take to the market, I wrap each one tightly with plastic wrap and then place them into a freezer bag. I pop them into the freezer and take out individual ones as needed.
When working at the farmers market, the only chance we get to eat is before the market, so whatever we eat needs to fill us up for the next 5-6 hours.
If you are on a diet or watching your carbs, these scones probably aren’t for you. They are rich and filling with loads of flavor and taste.
For the record, I have no affiliation with Bob’s Red Mill or Food 52. They happen to be what I used this morning. My blog is not a professional food blog with sponsors, ads, or annoying pop-ups. My blog is about me and my life; what I cook, drink and do.
It’s Wednesday which means belly dance day; along with the success of those scones, it’s proving to be a spectacular day! I hope you have a great day, too, you guys! ❤️
