Tomato and Spinach Whole Wheat Scones

I wanted to find a way to serve my daughter vegetables in the morning – she sometimes resists eating eggs but I knew she would eat them if I baked them into a scone.  This recipe is versatile enough that you could substitute many different types of vegetables or cheeses.

Tomato and Spinach Whole Wheat Scones

Prep Time:

Cook Time:

Tomato and Spinach Whole Wheat Scones


  • 1/2 C milk
  • 1 egg
  • 2 C whole wheat flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 stick butter, cubed then chilled
  • 1/2 C diced tomatoes (I used cherry tomatoes because that is what I had)
  • 1/4 C diced mozzarella
  • 1/4 C roughly chopped spinach (fresh)
  • 1 green onion, diced
  • a small bunch of fresh parsley, chopped


  1. Preheat oven to 425 degrees.
  2. Beat together the milk and egg in a small bowl and set aside.
  3. In a large bowl, whisk the flour, baking powder, and salt together.
  4. Cut butter into the flour mixture with a pastry blender or butter knives until it the pieces are smaller than pea-sized.
  5. Toss the tomatoes, mozzarella, spinach, green onion, and parsley into flour.
  6. Reserve 3 T of the egg mixture to brush on top later.
  7. Add the remaining egg mixture to the flour mixture and mix together until the flour is consistently wet. This may take a while but don't over mix.
  8. Put dough on floured surface and knead 10-12 times.
  9. Pat dough down into a circle that is about 1/2" thick. Cut into 8 wedges. Place in a cast iron pan or ungreased baking sheet.
  10. Brush the wedges with the reserved egg mixture.
  11. Bake 10-15 minutes.

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