Feta and Spinach Scones: A Savory Delight for Any Occasion

If you’re craving a savory snack or a side dish to accompany your meal, Feta and Spinach Scones are a perfect choice. These scones combine the rich flavors of crumbled feta, the earthy taste of spinach, and the fragrance of herbs like dill and oregano. They’re not only delicious but also incredibly versatile, making them a great addition to any meal, from breakfast to dinner.

With a golden-brown crust and a tender, buttery interior, these scones are ideal for serving with soups, salads, or as a snack on their own. Plus, they’re easy to prepare and can be customized with different herbs or even a topping of your choice.

For more savory scone recipes, check out:

• Cheddar Chive Scones
• Herb and Parmesan Scones

Basic Recipe: Ingredients and Instructions

These scones are packed with flavor and are a fun twist on the traditional, sweet scone. Perfectly flaky and loaded with savory ingredients, they come together quickly and can be enjoyed at any time of the day.

Savory Feta and Spinach Scones Recipe | Flaky & Flavorful

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• Author: Jennifer Mitchell
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These Feta and Spinach Scones are a savory twist on a traditional scone, featuring a blend of earthy spinach, briny feta, and aromatic herbs. With a flaky, buttery texture and the addition of Greek yogurt and milk, these scones are perfect for breakfast, brunch, or a savory snack. The feta adds a rich, creamy flavor, while the spinach provides freshness and a touch of color. These scones are easy to make and sure to impress!

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Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter
• 2 ½ cups white whole wheat flour
• 1 ½ teaspoons baking soda
• ½ teaspoon fine salt
• ¼ teaspoon garlic powder
• 1 teaspoon dried oregano (or za’atar seasoning)
• 2 teaspoons dried dill (or ¼ cup chopped fresh dill)
• 1 ½ cups packed baby spinach, finely chopped
• 4 ounces feta cheese, crumbled (about 1 cup)
• ½ cup plain Greek yogurt
• ¾ cup milk of choice
• 1 large egg, lightly beaten
• Extra salt, dried herbs, or topping of choice (optional)

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Instructions

• Preheat the Oven and Prepare the Baking Sheet:
• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Prepare the Dry Ingredients:
• In a large mixing bowl, whisk together the white whole wheat flour, baking soda, fine salt, garlic powder, oregano (or za’atar), and dried dill.
• Cut in the Butter:
• Cut the unsalted butter into small cubes and add it to the dry ingredients.
• Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
• Add the Spinach and Feta:
• Gently fold in the finely chopped spinach and crumbled feta cheese. Be careful not to overwork the dough.
• Mix the Wet Ingredients:
• In a separate small bowl, whisk together the Greek yogurt, milk of choice, and lightly beaten egg.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough will be slightly sticky, but that’s okay.
• Shape the Scones:
• Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together.
• Pat the dough into a round disc, about 1-inch thick.
• Use a sharp knife or a pizza cutter to slice the dough into 8 wedges.
• Bake the Scones:
• Place the scone wedges onto the prepared baking sheet, spaced a little apart.
• If desired, brush the tops of the scones with a little extra milk or beaten egg for a golden finish.
• Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. A toothpick should come out clean when inserted into the center.
• Serve:
• Allow the scones to cool slightly before serving. They’re delicious on their own or with a dollop of yogurt or a drizzle of honey.

Notes

• Spinach: Be sure to squeeze out any excess moisture from the spinach after chopping to avoid soggy scones.
• Feta: For a stronger feta flavor, you can use a more aged or crumbly feta.
• Flour Substitution: You can substitute all-purpose flour for the white whole wheat flour if preferred, but the whole wheat flour adds a nutty flavor and extra fiber.
• Herb Variations: You can swap out the oregano and dill for your favorite herbs, such as thyme or rosemary, or use fresh herbs if you have them on hand.
• Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat in the oven to restore their flakiness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baked Goods, Savory
• Method: Baking
• Cuisine: American, Mediterranean-Inspired

Nutrition

• Serving Size: 1 scone (approximately 1/8th of the recipe)
• Calories: 210
• Sugar: 2g
• Sodium: 330mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 35mg

Keywords: Feta and Spinach Scones

Instructions:

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the dry ingredients: In a large mixing bowl, combine the white whole wheat flour, baking soda, fine salt, garlic powder, oregano, and dried dill. Whisk until all ingredients are evenly incorporated.
3. Cut in the butter: Add the unsalted butter to the flour mixture and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. This step will help achieve that flaky, tender texture.
4. Add the spinach and feta: Stir in the finely chopped spinach and crumbled feta cheese until evenly distributed throughout the flour mixture.
5. Mix the wet ingredients: In a separate bowl, whisk together the Greek yogurt, milk, and the lightly beaten egg. Pour this mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense scones.
6. Shape the dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick. Use a sharp knife to cut the dough into 8 wedges.
7. Bake: Place the scones on the prepared baking sheet and brush the tops with a little extra milk or egg wash for a glossy finish. Optionally, sprinkle with a pinch of salt or dried herbs on top. Bake for 15-18 minutes or until the scones are golden brown and cooked through.
8. Serve: Let the scones cool slightly before serving. They are best enjoyed warm but can be stored for later.

Advanced Techniques

1. Make Them Extra Flaky

For an even flakier scone, try grating the cold butter into the flour mixture instead of cutting it in. The smaller bits of butter will create more layers as the dough bakes, resulting in a lighter, flakier texture.

2. Add Toppings for Extra Flavor

Consider adding a sprinkling of grated Parmesan cheese, chopped fresh herbs, or even some sesame seeds to the top of the scones before baking. These additions can enhance the savory flavor and create a deliciously crispy topping.

3. Gluten-Free Option

If you need a gluten-free option, swap the white whole wheat flour with a gluten-free all-purpose flour blend. Ensure the flour blend you use contains xanthan gum or add some separately to help bind the ingredients.

4. Make Them Vegan

To make these scones vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and left to sit for 5 minutes), and swap the Greek yogurt with a dairy-free alternative like coconut yogurt. You can also use a plant-based butter substitute to replace the unsalted butter.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

These Feta and Spinach Scones are best enjoyed fresh out of the oven, but they can easily be stored and reheated.

Storage:

• Room Temperature: Store scones in an airtight container at room temperature for up to 3 days.
• Freezer: If you want to store them for longer, freeze the scones after baking. Place them in a freezer-safe bag or container, and they’ll last up to 2 months. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes.

Reheating:

For the best texture, reheat scones in the oven instead of the microwave. You can wrap them in foil to prevent them from drying out while reheating.

Dietary Adaptations and Substitutions

These scones can be easily adapted to suit different dietary preferences:

1. Vegan:

Use a flax egg or chia egg in place of the egg, and substitute Greek yogurt with a dairy-free alternative like coconut or almond yogurt. You can also use a plant-based butter substitute to make these scones fully vegan.

2. Gluten-Free:

Use a gluten-free all-purpose flour blend, making sure it includes xanthan gum to help bind the dough. You can also add a bit of extra baking powder to ensure a fluffy texture.

3. Lower-Fat:

To reduce the fat content, you can use a lower-fat Greek yogurt and reduce the amount of butter. Alternatively, you can replace the butter with an equal amount of olive oil for a slightly lighter scone.

4. Add-ins:

Feel free to experiment with additional flavorings. Sundried tomatoes, olives, or even a handful of nuts like walnuts or pine nuts would pair beautifully with the spinach and feta.

FAQs About The Recipe

1. Can I make these scones ahead of time?

Yes, you can make these scones ahead of time and either refrigerate the dough to bake later or bake them and store them. To bake later, chill the unbaked dough in the fridge for up to 24 hours, and then bake as usual. To store baked scones, keep them in an airtight container for up to 3 days.

2. Can I freeze these scones?

Absolutely! After baking, allow the scones to cool completely, then freeze them in an airtight container or freezer bag for up to 2 months. To reheat, bake at 350°F (175°C) for about 10 minutes.

3. How can I adjust the flavors?

If you’d like to change up the flavors, consider using different cheeses such as goat cheese, cheddar, or Parmesan. You can also add fresh herbs like rosemary or thyme in place of the dill or oregano.

4. Can I make the dough ahead of time?

Yes! Prepare the dough, shape it into a disk, wrap it in plastic wrap, and store it in the fridge for up to 24 hours. When ready to bake, simply cut into wedges and bake as directed.

Conclusion & Final Thoughts

These Feta and Spinach Scones are the perfect balance of savory and satisfying. Whether you’re enjoying them for breakfast, alongside a soup, or as a snack, they offer a delightful burst of flavor in every bite. With their flaky texture, creamy feta, and vibrant spinach, they’re sure to become a favorite in your baking rotation.

Try them out, experiment with your favorite herbs and cheeses, and enjoy the delicious results!