I made these wholewheat, spinach, cheese and onion scones a few days ago.
Every year, like clockwork, as the air turns crisp and the trees begin their slow golden transformation, I find myself drawn back into the kitchen with the same quiet intention: roasted butternut squash soup, and a batch of savoury scones to go alongside.
It’s a tradition that’s crept up on me over time. Not a flashy one, not the kind you announce — just something I do, year after year, until it became part of my seasonal rhythm. When the first chill settles in, when I start to reach for a jumper in the morning or notice the light shifting ever so slightly, I know it’s time. Soup and scones season has arrived.
The soup — deeply roasted butternut squash, caramelised just enough to coax out its natural sweetness, blended until velvety with garlic, onion, and a little heat to balance it all out. I’ve made it so many times I could probably do it blindfolded, yet it never gets old. It’s the kind of dish that feels like wrapping your hands around a warm mug — simple, grounding, and somehow more than the sum of its parts. You can find the recipe here.
But the scones? That’s where the fun lies. That’s where things change.
Each year, the recipe shifts depending on what I have on hand or what flavour I feel like chasing. I’ve done sun-dried tomatoes, rosemary, bits of blue cheese, even grated courgette once ( I will have to note them down in the blog soon). They’re never quite the same — and that’s the point.
This year’s batch felt particularly good. I folded in some sharp cheddar cheese, some finely chopped onions for a touch of sweetness, and a few handfuls of chopped spinach — mostly because I had some, but also because I liked the idea of those deep green flecks running through the dough. Before baking, I topped them with a scattering of mixed seeds — pumpkin, sunflower etc — just enough to add a bit of crunch and visual texture.
I also cut them into triangles. There’s something unpretentious and satisfying about triangular scones. They feel more rustic, more homemade — like something you’d tear apart at the table rather than slice with a knife. No biscuit cutters, no scraps to re-roll. Just pat out the dough, slice it like a pie, and bake.
They came out golden and fragrant, slightly crisp around the edges, the seeds toasted to perfection. And when I tore one open and dipped it into that bright, velvety soup — well, that was the moment. That’s what I wait for each year. That first bite where everything is still piping hot, the flavours mingling, the crisp edge of the scone giving way to a tender, savoury middle.
It’s a quiet kind of joy. No big story, no reinventing the wheel. Just a seasonal ritual I’ve come to love — soup and scones, evolving slightly with the years, but always grounding me right where I am. In the heart of autumn. In the warmth of my kitchen. In a moment that feels both familiar and brand new, every single time.
Continue reading for the full, printable recipe for my Wholewheat, Spinach, Cheese and Onion scones.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Wholewheat, spinach, cheese and onion scones
Ingredients
- 2 C wholewheat flour ( atta) + a little more for dusting
- 1 tbsp baking powder
- 1 C grated cheddar cheese
- 2 onions, finely chopped
- 1½ – 2 C finely chopped spinach
- Salt to taste
- 1 tsp crushed red chillies ( more or less)
- 1 egg
- ½ C Greek yogurt ( more or less)
- 4 tbsp olive oil
- Mixed seeds of choice ( just pumpkin and sunflower will go well too, I used a seeds mix of many more)
- A little milk to brush the top
Instructions
- Pre heat the oven at 220 deg c and line a baking tray with parchment.
- In a bowl, add the flour, baking powder, cheese, onions, spinach and crushed red chillies.
- Rub the ingredients well with fingertips .
- Add the olive oil and rub in till everything resembles coarse crumbs.
- Whisk the egg lightly and add to the mixture. Mix in with a fork.
- Add the Greek yogurt, a little at a time and mix until everything is moistened and lumpy. The mixture will be quite sticky but not very wet. You may or may not need all of the yoghurt.
- Dust your counter with a little flour and dump the mixture.
- With floured hands, just bring the mixture together in a craggy ball. Do not knead.
- Transfer the ball to the lined baking tray and pat it out with your fingertips to a circle of about 8 inches.
- Brush the top with a little milk and sprinkle the seeds on top.
- With a sharp, floured knife, cut the circle into 8 triangles.
- Arrange the triangles in a single layer, slightly apart from each other.
- Place the tray in the centre of the preheated oven and bake for about 20 -25 minutes or till golden.
- Serve warm with some soup or have it on its own as a snack with some butter or chutney. We had ours with some roasted butternut squash soup- check notes below.
Notes
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Until next time,
Sunita
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