Spinach Feta Scones would be perfect on your brunch table. This weekend, and every weekend!
Buttery little bites filled with spinach and feta cheese. Spinach feta scones are a great savory option that are delicious fresh from the oven, but will keep for several days making mornings extra easy.
This spinach feta scone recipe is one I make often. I used to sell them to a local coffee shop, but before that, they were in my regular breakfast rotation for things I shove at my other half as he heads out the door in the morning.
I adore recipes with spinach, from this crescent roll breakfast bake to this best no bake spinach dip. I think it’s my favorite green.
I love it in the morning — maybe I need more iron in my life or something — but wilted spinach, a runny poached egg, and an English muffin is pretty much where it’s at for me.
So adding spinach to scones was a no-brainer way back when I decided it should be a thing. Feta cheese seemed like a natural pairing (check this healthy spinach and feta pasta salad!), but you could try others.
Spinach kind of goes with all the cheese.
We have talked about scones before and what makes a good scone versus a bad scone. Dry tough scones are a major bummer.
So keeping your ingredients COLD is key. You’ll notice in the recipe that after cutting in the butter I note that you can chill the mixture for a few.
That note is part of this key biscuit/scone baking tip. You can chill for 10 minutes or a couple of hours!
Overworking the dough is the other important tip. Stir and knead JUST enough to pull the ingredients together. No more no less.
I also cut my scones into little circles — like biscuits. Just for the fun of it.
But You could easily pat the dough into a traditional round and cut into 8 wedges. It’s up to you.
These are terrific as-is, but with a little smudge of butter or OH MY GOSH add a slice of bacon?! They are over the top, savory breakfast awesome.
If you are looking for a sweet scone to try, definitely check out these pretty lemon cream scones! Yummy.
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Spinach Feta Scones Recipe
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 saucepan 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.