The new challenge in the Young & Hungry Food Blogger Challenge is up and it’s a favorite of mine. It’s cheese! I, like many of you am a huge cheese fan and was so happy to get to work with cheese in this contest. I wanted to do something different from what I thought most of the other bloggers would be doing and wanted to do a baked treat instead of a meal or appetizer. So I decided to go with one of my favorite recipes that I make… Spinach, Chive, Sun-Dried Tomato & Cheese Scones.
One of my favorite things to do while baking is to slip in some veggies that the kids don’t even know are there. They will eat a cupcake and have no idea there are pureed carrots or sweet potatoes nestled inside all of that yummy goodness. I also like to change-up my baking and take something that is normally considered a sweet and make it into a savory dish. Seriously, these spinach, chive, sun-dried tomato & cheese scones are an absolute delight and perfect any time of the day you need a little bite to eat.
- 2 ½ c. All-purpose flour
- 1 tbsp. Sugar
- 2 ½ tsp. Baking powder
- ¼ tsp. Garlic powder
- 1/4 tsp. Onion powder
- ½ c. Butter, cold and cubed
- 1/3 c. Fresh baby spinach, finely chopped
- 1 tbsp. Chives, chopped
- ¼ c. Sun-dried tomatoes, finely diced
- ½ c. Three cheese blend - Parmesan, Asiago & Romano
- ¾ c. Milk
- 1 lg. Egg
- 1 tbsp. Olive oil
- Preheat oven to 400ᴼ and line a baking sheet with parchment paper or a silicone liner.
- Place the flour, sugar, baking powder and garlic powder in a large bowl and stir together. Cut the cold butter into the dry ingredients using a pastry blender until the ingredients start to look like coarse crumbs and there are no longer large chunks of butter. Stir in the spinach, chives, sun-dried tomatoes and cheese. Whisk together the milk, egg and olive oil and then add to the dry mix. Stir until it starts to come together and then using your hands if necessary finish mixing the ingredients together.
- Shape the dough into a flattened circle and then cut into eight wedges. Place each of the wedges on the lined baking sheet leaving a few inches in between each one. Bake in the oven for 20-25 minutes. Carefully remove the scones from the pan and place them on a cooling rack.
- Serve the scones while they are still warm with some butter.
- You can also blend the ingredients in a food processor if that is easier for you just be sure not to over blend.
In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.
Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.
Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST
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