Savoury Spinach and Feta Scones

Golden brown spinach feta scones on a plate.

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5 from 2 votes

These incredibly creamy, moist scones make a great side for a soup or salad but they are also delicious on their own.

Prep Time15

Cook Time15

Chill Time15

Total Time45

Course: Bread

Cuisine: American

Servings: scones

Calories: 430kcal

Author: Carolyn Hetke

Ingredients

2 ½ cups all purpose flour
3.75 tsps baking powder
¾ teaspoon salt
1 teaspoon garlic powder
1 tablespoon sugar
½ cup cold butter cut into 1" chunks
2 cups fresh spinach
1 cup crumbled feta cheese
1 ¼ cups cream heavy or 10% Plus more for brushing or as required.
fresh cracked pepper

Instructions

Preheat oven to 450°. Line a baking sheet with parchment. Prepare a floured work surface or a separate piece of floured parchment.
Mix the flour, baking powder, salt, garlic and sugar together.
Cut chunks of butter in with a pastry blend or two sharp knives until butter is the texture of small peas.
Place bowl in the freezer until ready to do the final mix. See Note 1.
Meanwhile, destem spinach, rinse very well, chop until fairly fine and rinse again to ensure all sand is removed. Drain well.
If feta is not pre-crumbled, crumble feta until it is peas-sized.
Toss the spinach and feta until evenly distributed. Remove flour mix from the freezer. Add the feta/spinach mix and stir. Add the cream and stir until no pockets of flour remain. You may need to work the dough a bit with your hands to gather up the loose flour at the bottom of your bowl. If you need to add more cream do so 1 tablespoon at a time.
Transfer the dough to your floured work surface. Shape the dough into roughly and 8" disc. If you have a springform pan collar to make the disc uniform that may help but is not necessary. Cut the disc in halve, the quarters and finally eighths.
Use a broad knife or offset spatula to tranfers each piece to your prepared baking tray. Form a circle leaving about an 1" between the pieces so the air can flow freely.
Brush on more fresh cream and grind a bit of fresh pepper over the top of each scone.
Bake 15 minutes. Tops should be golden brown.
Scones are best eaten warm or at room temperature the day they are made. These will keep refriegerated air tight a couple of days or freeze, air tight if desired. See Note 2. Thaw at room temperature.
Gently reheat leftover scones in the oven or microwave just before serving.

Notes

Note 1: Freezing the flour/butter mix is not absolutely required but that is the step that will guarantee you a fluffier scone. You can freeze while you prepare the remaining ingredients or you can freeze as long as convenient until you are ready to mix the final ingredients and bake.

Note 2: If freezing baked scones separate scones with parchment paper unless you plan to defrost them all at once.

Nutrition