Spinach and Sun-Dried Tomato Scones

Though most people are familiar only with sweet scones served at teatime, they can also be made savory. In this recipe, I stir baby spinach and sun-dried tomatoes into the dough for color and flavor. I love these scones with soup—they’re sturdy enough to use as a dipping device and crunchy enough to crumble over the top as croutons. The raw scones freeze very well, so you can bake only what you need and freeze the rest, so that fresh-baked scones will be at your fingertips.