Feta, Sun-Dried Tomato & Spinach Scones Recipe

Introduction

These feta, sun-dried tomato, and spinach scones are a savory treat perfect for breakfast or a light snack. Packed with flavorful ingredients, they bake up golden and flaky, offering a delightful twist on classic scones.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter (cold and cut into cubes)
• 3/4 cup milk
• 1 cup fresh spinach (chopped)
• 1/2 cup sun-dried tomatoes (chopped)
• 3/4 cup feta cheese (crumbled)
• 1 egg (beaten for brushing)

Instructions

1. Step 1: Preheat your oven to 400°F and line your baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Step 3: Add the cold butter and cut it into the dry ingredients using your fingertips or a pastry cutter until the mixture forms coarse crumbs.
4. Step 4: Stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese.
5. Step 5: Gradually pour in the milk, stirring just until the dough comes together. Be careful not to overmix.
6. Step 6: Turn the dough onto a floured surface and knead lightly a few times to combine. Shape the dough into a 1-inch thick circle.
7. Step 7: Cut the circle into 8 wedges or use a round cutter for a classic scone shape.
8. Step 8: Place the scones onto the prepared baking sheet and brush the tops with the beaten egg.
9. Step 9: Bake for 20–25 minutes until the scones are golden brown on top.
10. Step 10: Let the scones cool slightly before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of dried oregano or thyme to the dry ingredients.
• Use whole milk for richer scones, or substitute with plant-based milk to make them dairy-free.
• Swap feta with goat cheese for a creamier texture.
• If sun-dried tomatoes are oily, pat them dry to avoid soggy dough.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 1 month. Reheat in a preheated oven at 350°F for 5–7 minutes to regain freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring the dough to room temperature before cutting and baking.

Can I use frozen spinach instead of fresh?

You can use frozen spinach, but be sure to thaw and squeeze out excess moisture before adding it to the dough to prevent sogginess.

Feta, Sun-Dried Tomato & Spinach Scones Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These Feta, Sun-dried Tomato & Spinach Scones are savory, flaky, and packed with vibrant flavors. Perfect for breakfast or a savory snack, they combine creamy feta cheese, tangy sun-dried tomatoes, and fresh spinach in a tender, buttery scone base baked to golden perfection.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Wet Ingredients

• 1/2 cup unsalted butter (cold and cut into cubes)
• 3/4 cup milk
• 1 egg (beaten for brushing)

Add-ins

• 1 cup fresh spinach (chopped)
• 1/2 cup sun-dried tomatoes (chopped)
• 3/4 cup feta cheese (crumbled)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. Incorporate Butter: Add the cold cubed unsalted butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs to create a flaky texture.
4. Add Flavorful Mix-ins: Stir in the chopped fresh spinach, sun-dried tomatoes, and crumbled feta cheese evenly distributing them throughout the flour and butter mixture.
5. Add Milk and Form Dough: Gradually pour in the milk, stirring gently just until the dough comes together. Be careful not to overmix to ensure tender scones.
6. Knead and Shape Dough: Turn the dough onto a floured surface and lightly knead it a few times to bring everything together. Shape the dough into a circle approximately 1 inch thick.
7. Cut Scones: Slice the circle into 8 wedges or use a round cutter for a classic scone appearance.
8. Prepare for Baking: Place the scones onto the prepared baking sheet. Brush the tops of each scone with the beaten egg to give them a beautiful golden finish.
9. Bake: Bake in the preheated oven for 20 to 25 minutes or until the scones are golden brown on top and cooked through.
10. Cool and Serve: Allow the scones to cool slightly on a wire rack before serving for the best texture and flavor.

Notes

• Ensure the butter is very cold before cutting into the flour to get flaky scones.
• Do not overmix the dough to prevent tough scones.
• Feel free to substitute milk with buttermilk for a richer flavor.
• Sun-dried tomatoes can be oil-packed or dry; if dry, rehydrate briefly in warm water before chopping.
• These scones are best enjoyed fresh but can be reheated gently in an oven.

Keywords: Feta scones, spinach scones, sun-dried tomato scones, savory scones, Mediterranean breakfast, vegetarian scones