Spinach and Feta Scones

I hope you’re hungry because these spinach and feta scones are perfect for brunch, lunch, or a delightful snack.

Packed with fresh spinach, salty feta cheese, and aromatic herbs, each flaky bite is a savory dream come true. 

Trust me, they’ll steal the show at any book club or potluck, 

Whether you’re a fan of savory pastries or just looking for a new recipe to try, these scones are sure to become a favorite. 

Let’s get this scone show on the road!

Why I Adore This Recipe

Spinach and feta scones are the perfect blend of flaky, buttery goodness and savory flavors.

The fresh spinach adds a vibrant green color and a healthy(ish) twist, while the feta cheese brings a delightful tanginess that complements the scones perfectly. 

I like them warm with a generous spread of butter, but they’re just as yummy at room temperature.

Sure, fluffy sweet scones are classic, but these savory gems are a fun way to change up your scone game. So why not give them a try?

Ingredients

Here’s what you’ll need to make these delicious spinach and feta scones:

• Self-Raising Flour: The foundation of the scones, providing structure and rise.
• Baking Powder: Enhances the rise, ensuring tall, fluffy scones.
• Salt: Balances the flavors and enhances the taste.
• Butter: Adds richness and flakiness; use frozen for better texture.
• Eggs: Bind the ingredients and add richness.
• Whole Milk: Moistens the dough, contributing to a tender crumb.
• Heavy Cream: Adds a touch of creaminess; also used for brushing to create a golden crust.
• Feta: Provides a tangy, salty burst of flavor in every bite.
• Fresh Spinach: Adds color, nutrients, and a fresh taste.
• Garlic: Infuses the scones with a savory, aromatic depth.

How to Make Spinach and Feta Scones

I love making these scones because they are quick to prepare and always impress my guests. 

Plus, the combination of spinach and feta is simply irresistible. Let’s dive into the recipe!

1. Sift the dry ingredients: Sift the flour, baking powder, and salt in a large bowl.
2. Grate and mix butter: Grate the frozen butter, add to the bowl, and mix until crumbly.
3. Whisk wet ingredients: Whisk the eggs, milk, and cream in a separate bowl.
4. Combine wet and dry: Make a well in the middle of the dry ingredients, add the wet, and mix with a fork until a rough dough forms.
5. Add mix-ins: Add the feta, spinach, and garlic and gently press and fold the dough to bring it together.
6. Knead and shape dough: Turn the dough out onto a lightly floured surface, knead a few times gently, and pat into a circle about 2-3 cm (1-inch) thick.
7. Cut and arrange: Cut into 8 wedges and arrange on a parchment-lined baking sheet. Brush with heavy cream and refrigerate for 20-30 minutes (or freeze for 15 minutes).
8. Preheat oven: Preheat the oven to 200°C (400°F). Line a second baking sheet with parchment paper.
9. Bake scones: Divide the scones between the 2 baking sheets, brush with more heavy cream, and bake for 15-20 minutes until golden brown.
10. Cool and serve: Let the scones cool on the trays for a few minutes before moving to a wire rack. Serve warm or at room temperature, and enjoy!

Tips for Perfect Spinach and Feta Scones

I’ve made my fair share of scones, and I’ve learned a few tricks along the way.

These are some of the best that’ll guarantee your scones turn out perfectly every time:

• Use Cold Ingredients: Keep the butter, eggs, and dairy chilled. Cold butter creates steam pockets during baking, making scones flaky.
• Grate the Butter: Grate frozen butter directly into the flour mixture. This ensures even distribution and prevents overworking the dough.
• Handle the Dough Lightly: Mix ingredients just until combined. Overworking the dough can make scones tough.
• Keep Add-Ins Dry: Ensure the spinach is thoroughly dried after washing to prevent excess moisture, which can affect the dough’s texture.
• Use Fresh Baking Powder: Fresh baking powder ensures a good rise. Check expiration dates and replace it if necessary.
• Pre-Chill the Dough: After forming the scones, chill them in the fridge or freezer. This helps maintain their shape and enhances flakiness.
• Cut with a Sharp Knife: Use a sharp knife to cut the dough into wedges without dragging. Clean cuts help the scones rise evenly, while a blunt knife presses the seams together.
• Brush with Cream: Brush the tops with heavy cream before baking. This gives a beautiful golden-brown finish.
• Space Scones Well: Place scones apart on the baking sheet to allow proper air circulation, ensuring even baking and a nice crust.
• Eat Them Fresh: Scones are best the day they’re made, ideally warm from the oven. Swoon.

Recipe Variations

While these spinach feta scones are pretty darn perfect, there’s always room to customize. 

Here are some tasty variations to try:

Herbs:

• Add a tablespoon of chopped fresh herbs, such as dill, basil, or rosemary.

Cheese:

• Swap the feta for goat cheese, Parmesan, sharp cheddar, or even blue cheese.

Veggies:

• Try kale or arugula instead of spinach. Roasted red peppers would be amazing, too.

Add Nuts:

• Fold in some chopped walnuts or pine nuts for added texture and flavor.

Spice:

• Add a pinch of cayenne or red pepper flakes for a spicy kick.

Toppings:

• Brush with pesto, sprinkle with everything bagel seasoning, or drizzle with tahini.

How to Store/Freeze/Reheat

Storing and reheating spinach and feta scones is simple. Here’s how:

• Store: Keep the scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze: Freeze the scones in a single layer on a baking sheet, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge overnight.
• Reheat: To reheat, place the scones in a preheated oven at 175°C (350°F) for 10-15 minutes until warmed through.

FAQs

Q: Can I make these scones gluten-free?

A: I haven’t tested it myself, but a 1-to-1 gluten-free all-purpose flour should work well. Let me know if you try it!

Q: Can I use frozen spinach? 

A: Yes, just make sure to thaw and squeeze out all excess moisture before using. Note - I prefer fresh for the best flavor and texture :-)

Q: Can I make the dough ahead of time?

A: Yep! Make the dough, cut into wedges, and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a few minutes to the baking time.