These feta and spinach scones are the perfect savory addition to brunch … or to pair with a coffee moment at home. Flaky in texture (thanks to grated butter!), herby, and loaded with chopped spinach and feta, they’re just as good as part of breakfast as they are with a salad or a bowl of soup at lunch or dinner.

Feta spinach scones on a cooling rack after baking.

These Feta Spinach scones are a copycat version of whole wheat scones I used to grab from a little cafe on my way to my preschool teaching job many moons ago. Every Friday was scone and latte day for me and I so adored the flavor combination of cheese, herbs, and greens together into one buttery baked good.

These savory scones taste like kinda like a Greek Spanakopita (omg…if you love that flavor, be sure to try my Swiss Chard Spanakopita) and are great with coffee in the morning (obviously) but also go beautifully with salad or soup. So, they are really the perfect veggie-loaded addition to any meal.

Let’s make these scones together. Just you and me….

The dry ingredients in spinach feta scones in a mixing bowl.
Start by whisking together the flour, herbs, baking powder, baking soda, salt, and garlic powder.
I find grating in the butter is the ideal way to get the perfect flakey scone.
Ingredients for spinach feta scones in a mixing bowl before mixing.
Then add in the spinach a feta.
Add the milk and yogurt and stir together…but don’t overmix!
The dough should be thick and form a ball like this.
Two hands forming the dough for feta spinach scones into a circle on a baking sheet.
Move the ball of dough over to a line baking sheet and press it into a a disk…like this!
Cut that disk into wedges to form the scones and brush them with a little egg wash to give them a lovely golden finish
A feta and spinach scone on a plate. There is a cooling rack with other scones. There is a mug of tea next to the plate.
And then bake until golden, butter perfection….
5 from 7 votes

Feta Spinach Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: French
Course: Breakfast
Author: Taesha Butler
This feta spinach scone recipe is packed with flavorful cheese, herbs, and greens. The perfect veggie-loaded addition to any meal.
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Ingredients
 

  • 4 tablespoons unsalted butter
  • 2 ½ cups white whole wheat flour, You can use regular whole wheat flour or whole wheat pastry flour, though the flavor will be a bit heartier. To maintain the lighter texture white whole wheat flour gives these scones, try a mix of 1 ¼ cups whole wheat flour and 1 ¼ cups all-purpose flour.
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano , or za’atar seasoning
  • 2 teaspoon dried dill, or ¼ cup chopped fresh dill
  • 1½ cups packed cup baby spinach, finely chopped
  • 4 ounces feta cheese, crumbled (1 cup)
  • ½ cup plain Greek yogurt
  • ¾ cup milk of choice
  • 1 large egg, lightly beaten
  • extra salt, dried herbs, or topping of choice, optional

Instructions
 

  • Preheat oven to 400℉. Line a baking sheet with parchment paper, silicone baking sheet, or lightly grease with oil.
  • Place the ½ stick of butter (not cut into pieces) into the freezer while you prep the other ingredients.
  • To a large bowl add flour, baking powder, baking soda, salt, dried herbs, and garlic powder. Whisk to combine.
  • Using a box grater, grate the frozen butter. Alternately, you can cut butter into small cubes, scatter them over the flour, then use a pastry cutter or your fingertips to combine the butter with flour until it’s broken up into small bits.
  • Use a large spoon to stir in the butter, chopped spinach and crumbled feta. Mix yogurt and milk then pour it into the bowl. Stir until a rough dough forms. Once the dough gets too thick to stir use your hands to press the dough into a cohesive ball.
  • Transfer the dough to the center of the prepared baking sheet then use your hands to press into an 8-inch circle. Use a large knife to cut the circle across into 8 equal wedges. Gently move the wedges a part so they aren’t directly touching.
  • Brush the beaten egg over each scone. Sprinkle with additional dried herb seasoning and coarse salt, if desired.
  • Bake until golden brown and cooked through, 20 to 25 minutes. Once baked, transfer scones to a cooling rack and enjoy warm or at room temperature.
  • Store scones in an airtight container on the counter for 2 days or in the refrigerator for up to a week.
Serving: 1scone, Calories: 235kcal, Carbohydrates: 28g, Protein: 9g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 558mg, Potassium: 121mg, Fiber: 4g, Sugar: 1g, Vitamin A: 815IU, Vitamin C: 2mg, Calcium: 156mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.