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Spinach and Feta Scones

Spinach and Feta Scones are made with fresh sauteed spinach and crumbly feta cheese for a savory treat with a tender crumb.

Spinach and Feta Scones

Oh hey, scones. It’s been awhile!

I get a little carried away with brunch recipes in the spring. Those Croque Monsieur Rolls jump-started things and now we have Spinach and Feta Scones.

This is a basic recipe that I use often, changing the add-ins up depending on my mood. There are a few really crucial tricks to making awesome scones, and they are the same tricks we use for making awesome biscuits (like these Apple Biscuits with Honey Butter Glaze).

COLD INGREDIENTS. Work the dough as little as possible.

It’s really not more complicated than that.

Spinach and Feta Scones

Cold ingredients and only working the dough until the ingredients just come together yields tender, flaky buttery scones. That’s a skill you can take to the bank. Seriously — being the person that knows how to turn these out has never let me down.

I used to sell these scones to a local coffee shop here where I live, and I still get requests for them (note: if you tote these to the hair salon for your 9 am appointment they WILL offer you mimosas).

Spinach and Feta Scones

The spinach is sauteed ahead of time and then chopped so you don’t end up with strings of spinach between your teeth. The feta is worked into the flour with the butter so you get a little bit of salty, creamy cheese in every bite.

Spinach and Feta Scones

I really prefer these served warm, but they keep at room temperature for a couple of days. They are perfect with coffee and if you are looking for things to pass around the brunch table, they are pretty freaking perfect. Sometimes I make them small like with these Spring Onion Scones with Cheddar and Bacon Butter. Either way – you’ll totally love ’em.

Spinach and Feta Scones
Yield: 12

Spinach Feta Scones

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Spinach and Feta Scones are savory scones at their best! Tender and buttery, made with fresh, sautéed spinach and crumbled feta cheese


  • 3 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Crushed Red Pepper Flakes, Optional
  • 6 ounces Fresh Spinach
  • 1 tablespoon Olive Oil
  • 1/2 cup Crumbled Feta Cheese
  • 1/2 cup Unsalted Butter, Extremely cold or frozen
  • 1 cup Milk, Cold
  • 1 Egg
  • 1 tablespoon Water


  1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
  2. In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes.
  3. In a medium skillet add the spinach and olive oil. Cook until the spinach is mostly wilted. Remove to a cutting board and chop. Add the chopped cooked spinach to the flour mixture and work it in with your hands until it’s evenly incorporated. Work the feta cheese in the same way.
  4. Using a pastry cutter or a cheese grater, cut the butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed.
  5. You can chill for a few minutes at this point or go ahead and pour in the milk. Gently work the milk into the dough until it just comes together.
  6. Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4” thick. Cut the dough into 20-24 2” circles and place them on the prepared baking sheet.
  7. Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 385mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 6g

Love Scones? You should also try…

Spring Onion Scones with Cheddar and Bacon Butter

Spring Onion Scones with Cheddar and Bacon Butter

Garden Veggie Scones

Garden Veggie Scones

Strawberries and Cream Scones

Strawberries and Cream Scones 


Sunday 28th of February 2021

I made these and they were delicious but they were not scones. The dough was wet batter when I finished and so I turned them into drop biscuits. Was the dough supposed to be dry or wet? I’ll definitely make them again regardless because they were tasty.


Wednesday 20th of December 2023

@Heather Tullos, I have just made this and it is very very wet as well... I've only added a 1/4C milk and already its a very sticky wet mess. No idea where I went wrong as I followed the recipe exactly. Maybe my spinach was too juicy? I'm not sure but what a waste of ingredients...

Heather Tullos

Monday 1st of March 2021

I've not ever had this dough turn out wet. It is usually a little bit dry and crumbly. 3 cups of flour to 1 cup milk should definitely not yield a wet dough. It's important to toss the wilted spinach + feta cheese with the dry flour. That's BEFORE you cut in the cold butter. keeping everything cold is also really important. The egg + water are brushed on top - they are not added to the dough. Is that maybe where you went wrong?


Tuesday 10th of November 2020

Hi, I am sorry to say that my scones did not turned out very well. They are not very fluffy and I made them with whole wheat flour as we don't eat anything refined. They were bitter and I could not really taste the cheese...:(


Saturday 21st of December 2019

Are these American cup measures

Heather Tullos

Saturday 21st of December 2019


S. Brady

Friday 9th of June 2017

Scone and tea at morning are my favorite.Your scones look very tasty. I was made this yesterday and it tastes really delicious.


Friday 5th of May 2017

Spinach an cheese are winning combination ! Thank you so much !

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