Feta and Spinach Scones
This feta and spinach scone recipe is the perfect savory addition to any meal. Flavorful and loaded with veggies, these whole wheat scones are perfect for breakfast, with a salad for lunch, or great with a hearty soup for dinner.
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 Greek 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.
Why these savory scones are the bee’s knees…
A lightened up scone recipe. Scones are known for their buttery goodness, but I’ve reduced the butter in these scones and added some Greek yogurt to help lighten them up a tad.
Perfect addition to a family meal since this spinach scone recipe makes 8 scones. Add it to or as part of meal prep
A savory twist on a tradition sweet recipe. I personally have a sweet tooth and love my fruit scone recipes, but this baked gems are a fun way to enjoy the cheesy side of a classic morning baked good.
Can be made as part of meal prep. These feta scones can be stashed in an airtight container on the counter for 2 days or in the refrigerator for up to a week. So, bake them when you have time and the veggie-loaded goodness enjoy for days to come.
Did you make these scones—and now you have leftover spinach you don’t want to go to waste? Check out How to Store Spinach (and keep it fresh all week long).
Frequently Asked Questions
What kind of feta should I use? If you can find a feta cheese packed in brine, that is the best quality cheese to use. If you only have pre-crumbled feta, that will work as well, but it will be a little drier in texture.
How do I store these spinach scones? Store these savory scones in an airtight container on the counter for 2 days or in the refrigerator for up to a week.
Can I make these spinach scones gluten-free. A cup-for-cup style gluten-free flour mix will probably work. However, I haven’t tested it, so I can’t guarantee the results.
Made from easy-to-find ingredients. Everything in these savory scones was easily acquired in my beautiful-but-middle-of-no-where Vermont local market without having to hunt too hard. No need to run to multiple stores to make this recipe!
I don’t have white whole wheat flour! Help! No worries. You can either use regular whole wheat flour or whole wheat pastry flour, though the taste will be a bit heartier. Or you can make your own white whole wheat flour by mixing 1 1/4 cup whole wheat and 1 1/4 cup all-purpose flour together for this recipe.
Use a different flour. White whole wheat flour tastes more mild than traditional whole wheat flour. If you don’t have white whole wheat flour, you can use regular whole wheat flour, whole wheat pastry flour, or a mix of whole wheat and all-purpose flour. You can also use all white flour if you’d prefer.
Make these savory scones egg-free. You can leave off the egg wash that is brushed over the top of the scones. Instead of the egg, brush the top with milk or water so the salt and seasoning with stick to the top of the scones.
Add more flavors. Some chopped sun-dried tomatoes or roasted red peppers would be a great way to add even more flavor to these savory scones. Use between ¼ and a 1/3 of one or both of these.
Toss in more herbs like fresh cilantro, chives or parsley. They would be delicious additional. Use up to ½ cup chopped fresh herbs.
Other savory baked goods that get the veggies in.
- Savory Vegetable Muffins
- Crustless Potato Asparagus Quiche
- Vegetarian Breakfast Casserole
- Veggie-Loaded Quinoa Black Bean Casserole
- Veggie-Loaded Mini Meatloaves
- Easy Veggie-Loaded Mac & Cheese
Did you try this spinach feta scone recipe and now you’re hungry for more?
Feta Spinach Scones
- 4 tablespoons unsalted butter
- 2 ½ cups white whole wheat flour
- 1 ½ teaspoons 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
- 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 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.