3 cups whole wheat pastry flour or all purpose flour
5 tsps baking powder
1 teaspoon Mrs. Dash salt-free lemon pepper seasoniong or salt
8 ounces farmer’s cheese /soft paneer
**If sodium is not an issue, you can stick with feta/goat’s cheese, cottage cheese or cream cheese.
Indian alternatives: soft paneer drained for 30 minutes and still moist, or thick yogurt hung in a cheese cloth and drained for 4 hours.
2 spring onions (scallions), green & white parts, chopped
2 cups fresh spinach, or 3 ounces frozen
1 clove finely chopped garlic
1/4 tsp cayenne (chilli) powder
1/4 tsp. ajwain (bishop’s weed) or cumin seeds
1/4 tsp. ground black pepper
1 cup milk (we used 1%)
2 egg whites (or 1 whole egg)
10 black olives, chopped (optional)
1 tsp. lemon juice
Optional Egg glaze:
1 egg (we used whites) and 2 Tbsp. milk
If using frozen spinach, thaw it in the microwave for 30 seconds. If using fresh, wash it well, drain and microwave the wet spinach covered for 2 minutes. Let it cool, squeeze it dry, and chop.
Heat oven to 400 degrees. Grease a baking sheet or line it with parchment or a silicone liner. Combine 2-1/2 cups flour, baking powder, and salt in a large bowl. Reserve the remaining flour. Add cheese & toss gently with a fork until combined. Add spinach, spring onions and olives, and toss gently with a fork until combined. Beat the milk and egg, add it to the rest of the ingredients, along with the lemon juice and spices. Mix lightly until a soft dough forms. Add the remaining flour if required. We are looking for a dough that is moist, but not sticky.
Flour the surface well and place the dough on it. Flatten it lightly with a rolling pin or with the palm of your hand until you have a circle that is an inch thick.
Cut it like a pizza, first through the middle, then into quarters, and then into eight wedges. Use a very sharp knife (preferably serrated) for this. Clean cuts enable the scones to rise better. Place the wedges on the prepared baking sheet. Brush the tops and sides of the scones with the egg/milk glaze. Bake for 20-25 minutes until golden. Cool on a wire rack for 10-15 minutes.