Spinach and Feta Scones are made with fresh sauteed spinach and crumbly feta cheese for a savory treat with a tender crumb.
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.
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).
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.
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 Feta Scones
Spinach and Feta Scones are savory scones at their best! Tender and buttery, made with fresh, sautéed spinach and crumbled feta cheese
Ingredients
- 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
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
- In a large bowl whisk together the flour, baking powder, salt, and red pepper flakes.
- 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.
- 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.
- 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.
- 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.
- Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount 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
Anu
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.
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?
elaine
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...:(
Sharonm
Saturday 21st of December 2019
Are these American cup measures
Heather Tullos
Saturday 21st of December 2019
yep!
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.
2pots2cook
Friday 5th of May 2017
Spinach an cheese are winning combination ! Thank you so much !