Spinach and Artichoke is one of my “go to” crowd pleaser combinations. Full of comfortable flavors, it doesn’t usually trip up any of my picky eaters. Once I find a flavor combo that makes a splash (like my Keto Spinach and Artichoke Casserole), I’m compelled to reuse the same or similar ingredients in new ways. These Keto Spinach and Artichoke Scones were born out of one such compulsive experiment.
I used these Keto Herb and Ricotta Scones from All Day I Dream About Food as an inspirational base and iterated on my desired flavors, mix-ins, and textures. Although pretty sure I was on the right track, I ran into a minor spanner in the works. I needed a Dairy Free version for a dinner party. Shocking, I know, but ricotta–kind of a key ingredient–is not dairy free, so some research and substitution and crossing of fingers was required.
I am happy to say that both versions are delicious. Check out the recipe for the details. In a future iteration, I may try making some garlic and herb clotted cream to go with them.
What You Need to Make Keto Spinach and Artichoke Scones
Equipment
- Cutting Board – For chopping the spinach and artichoke.
- Chef’s Knife – For chopping the spinach and artichoke.
- Large Sauté Pan
- Rubber Scraper
- Cheesecloth – For straining the excess liquid out of the spinach and artichokes.
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Rimmed Baking Sheet
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
Ingredients
- Fresh Spinach – I find that 1 cup of raw, chopped fresh spinach yields ⅛ cup of cooked and drained spinach for me.
- Avocado Oil – This is just for wilting the spinach. You can use regular olive oil if you prefer.
- Artichoke Heart – I only used 1 artichoke heart for a single batch, so I recommend either putting a lid on the can and sticking it in the fridge or making something else with artichokes, like a fun antipasti platter.
- Almond Flour
- Herbs, Seasonings, & Spices
- Dried Parsley
- Dried Chives
- Kosher Salt
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- Baking Powder
- Egg – I almost always use jumbo eggs.
- Non-Dairy Plant-Based Spread (i.e. Vegan Cream Cheese) – (For the Dairy Free Version) I used Philadelphia Plant-Based Original Non-Dairy Spread.
- Ricotta – (For the Dairy Version) Use the Whole Milk kind.
Getting Started with Making Keto Spinach and Artichoke Scones
These Keto Spinach and Artichoke Scones (either the dairy or dairy free version) are pretty easy to make. However, there are a few steps to the process, so let’s walk through them.
Prepping the Spinach and Artichokes
First, let’s get the spinach and artichoke prep out of the way. I start with the spinach so it can cool for a few minutes before I squeeze it. Roughly hop a cup of fresh spinach. I find that chopping it before cooking helps me avoid large, stringy pieces of spinach that can be a little annoying when you take a bite of scone.
We’ll simply heat 1-2 tablespoons of Avocado Oil (or regular olive oil if you prefer) in a large pan and cook the spinach until it’s completely wilted. To strain the excess liquid out of it, we’ll fold over a few layers of cheesecloth, set them on a small bowl and spoon in the cooked spinach.
While we give that a few minutes to cool, we’ll chop up the artichoke. I find that 1 canned artichoke heart gives me the ⅛ cup (for a single recipe) that I’m going for once it’s been strained. Place the chopped artichoke pieces onto the cheesecloth with the cooked spinach and squeeze out as much excess liquid as you can manage. Then set these aside.
Combining All the Ingredients
To form your dough, you’ll start by combining all of the dry ingredients–1.25 cups Almond Flour, 1.5 teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Chives, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, and ½ teaspoon Ground Black Pepper–in a large mixing bowl. Use a whisk or fork to make sure everything is integrated.
Next you’ll add in 1 Egg and ¼ cup of either Whole Milk Ricotta for the “With Dairy” version OR ¼ cup Plant-Based Original Non-Dairy Spread (a.k.a. vegan cream cheese substitute) for the “Dairy Free” version.
You need to stir the mixture until everything is thoroughly combined and it forms a dough. I used a rubber scraper / spatula for this phase.
Baking, Cooling, and Serving
Once you have everything mixed, and it has formed a cohesive dough ball; you can preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat and spray it with nonstick cooking spray.
To bake, you’ll form the dough into a ball, place it on the baking sheet, and press it into about a 6-inch disk. (It’ll still be very thick.) Cut the disk into 6 equal wedges but don’t separate them.
Lori Side Note: If you’re making a double batch like I do, you can easily fit both batches on one rimmed baking sheet.
Then we’re going to bake it at 325°F for 20 minutes. After the 20 minutes is up, you’ll remove the sheet from the oven, break apart the scone wedges, and return them to the oven for another 5 to 7 minutes. When you pull it out to check, the sides of the wedges should be dry.
Allow the scones to cool on the baking sheet. Serve warm or at room temperature.
Related Recipes
Wondering what to serve alongside these tasty Keto Spinach and Artichoke Scones? These are great alongside some soup such as my:
- Savory Pumpkin Soup
- Ham and Cauliflower Soup
- Leek and Cauliflower Soup
- Roasted Tomato Poblano Soup
Or take a look at my Friendsgiving Food Ideas for some menu ideas.
Maybe you just love the spinach and artichoke combination as much as I do. Try my Keto Spinach and Artichoke Casserole.
Keto Spinach and Artichoke Scones
Ingredients
- 1 cup Spinach Chopped, cooked, and drained. Approximately 1 cup raw spinach makes 1/8 cup cooked and drained. You need 1/8 cup cooked and drained.
- 1 – 2 tablespoons Avocado Oil
- ⅛ cup Artichoke Heart Chopped and drained. Approximately 1 canned artichoke heart.
- 1 ¼ cup Almond Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Dried Parsley
- ¾ teaspoon Dried Chives
- ¾ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
- 1 Egg I use jumbo eggs.
- ¼ cup Ricotta For "with Dairy" Version. Use Whole Milk Ricotta
- ¼ cup Plant-Based Original Dairy-Free Spread For Dairy Free Version (a.k.a. vegan cream cheese substitute)
Instructions
- Roughly chop the fresh spinach. Then heat 1 – 2 tablespoons Avocado Oil in a large skillet over medium heat and sauté the spinach until it’s wilted.1 cup Spinach, 1 – 2 tablespoons Avocado Oil
- Chop 1/8 cup Artichoke Heart, combine it with the cooked spinach, place both in a couple layers of cheesecloth and strain out as much liquid as possible. You should have about ¼ cup total of the combined spinach and artichoke.1/8 cup Artichoke Heart
- In a large mixing bowl, combine 1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Chives, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, and ½ teaspoon Ground Black Pepper. Whisk to thoroughly combine.1 ¼ cup Almond Flour, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Chives, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Ground Black Pepper, 1 ½ teaspoons Baking Powder
- Add in 1 Egg (I use jumbo). For the dairy version, add in ¼ cup Ricotta (Whole Milk). For the dairy free version, add in ¼ cup Plant-Based Original Dairy-Free Spread (i.e. Vegan Cream Cheese Substitute). Stir until the mixture forms a dough.1 Egg, ¼ cup Ricotta, ¼ cup Plant-Based Original Dairy-Free Spread
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray with non-stick cooking spray.
- Form the dough into a ball, place on the baking sheet, and pat it flat to about 6 inches in diameter. Cut the dough disk into 6 wedges but don’t separate them.
- Bake at 325°F for 20 minutes. Remove from the oven, separate the pieces. Then bake for another 5 – 7 minutes or until the sides are dry.
- Remove and cool on the baking sheet.
Equipment
- Cheese Cloth
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
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