Feta, Sun-Dried Tomato & Spinach Scones Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
- 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.
- 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.
- 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.
- 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.
- Cut Scones: Slice the circle into 8 wedges or use a round cutter for a classic scone appearance.
- 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.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the scones are golden brown on top and cooked through.
- 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
