Fiber-Packed Spinach & Feta Scones with Chicory Root

Imagine pulling apart a warm, flaky scone filled with vibrant spinach and tangy feta cheese. These savory delights have a secret ingredient – miNATURALS Inulin Powder – that adds a gentle fiber boost while maintaining the perfect texture. The subtle sweetness of chicory root inulin balances beautifully with the savory elements, creating a nutritious treat that’s perfect for breakfast, brunch, or alongside your favorite soup.

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Yield: 8 scones

Ingredients

• 2 cups (240g) all-purpose flour
• 1/4 cup (30g) miNATURALS Inulin Powder (Canadian-made chicory root fiber)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (113g) cold unsalted butter, cubed
• 2 cups (60g) fresh spinach, finely chopped
• 3/4 cup (100g) crumbled feta cheese
• 2 tablespoons chopped fresh dill (optional)
• 2 large eggs
• 1/3 cup (80ml) cold milk
• 1 tablespoon milk for brushing tops

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, miNATURALS Inulin Powder, baking powder, salt, and pepper.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Gently fold in the chopped spinach, crumbled feta, and fresh dill (if using).
5. In a small bowl, whisk together the eggs and cold milk. Reserve 1 tablespoon of this mixture for brushing the tops.
6. Add the remaining egg mixture to the flour mixture and stir just until the dough comes together. Be careful not to overmix.
7. Turn the dough onto a lightly floured surface and gently pat into a circle about 1-inch thick.
8. Cut the circle into 8 wedges and transfer them to the prepared baking sheet, leaving about 2 inches between each scone.
9. Brush the tops with the reserved egg mixture.
10. Bake for 18-22 minutes, or until the scones are golden brown and cooked through.
11. Allow to cool slightly on the baking sheet before transferring to a wire rack.
12. Serve warm or at room temperature for a fiber-rich, satisfying treat!

Storage Tip: These scones will keep in an airtight container for 2 days at room temperature or up to 5 days refrigerated. They can also be frozen for up to 3 months – simply reheat in a 350°F oven for 10 minutes.