The regular season of my favorite farmers’ market opened on Saturday and it was great seeing many of my old vendor friends and customers after the long winter. Lots of smiling faces in the crowd despite a sprinkle or two of Oregon “Sunshine” throughout the morning. It’s too early for most things but the selection of hearty vegetables was good and I bought some of my favorite roasted tomato salsa and caught-the-day-before petrale sole so I came home happy. My diet improves so much when I can shop at my farmers’ market for just picked fruits and vegetables.
I am more than happy with a plate of roasted vegetables or a salad for lunch or dinner, but I like some kind of homemade bread to go with them. Scones are a delicious choice, easy to mix up, and the combinations of sweet or savory ingredients are endless. Chopped artichokes, spinach and Parmesan cheese is one of my favorites. It reminds me of everybody’s favorite spinach artichoke dip. The recipe is so easy to make: Hand mix the ingredients…be sure everything is mixed well so the spinach is evenly distributed, pat the dough into a circle on a lightly floured surface, cut into wedges, brush with an egg wash, and bake. They are so good warm out of the oven and reheat nicely as well with a few minutes in the oven or microwave.
This recipe can be found at the GOLD MEDAL FLOUR website.
- 3 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ cup (1 stick) unsalted butter, cut into ¼-inch cubes
- ¾ cup Parmesan cheese, freshly grated
- ½ cup water packed artichoke hearts, drained and chopped
- 1 9-ounce box frozen chopped spinach, thawed and squeezed of excess moisture
- 1 cup whole milk
- 2 eggs, divided
- 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, ¾ 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 cool to room temperature.