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Baking recipe · from the recipe book

Dill and Feta Buttermilk Scones

Tender, flaky wedges packed with fresh dill, tangy pockets of feta and a mild bite of chives, with a golden, crisp top.

Dill and Feta Buttermilk Scones

Ingredients

  • 3 cups375 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tsp6 gGranulated sugar
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • ¾ cup crumbled110 gFeta cheesecrumbled
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsgreen parts thinly sliced, used as chives
  • 2 tsp4 gLemon zest
  • ¾ cup (180 ml)200 gButtermilk, low-fatcold
  • 1 large50 gEggsbeaten
  • 1 tbsp (15 ml)15 gMilk, 2%

Steps

  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and sugar.
  3. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until the pieces are the size of small peas.
  4. Stir in the feta, dill, green onion and lemon zest so they are evenly coated with flour.
  5. In a measuring cup, whisk the buttermilk with half of the beaten egg; set the remaining half of the egg aside for the egg wash.
  6. Pour the buttermilk mixture into the dry ingredients and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured surface, pat it into a rectangle, fold it in thirds, then pat it out again; repeat the fold once more for flaky layers.
  8. Divide the dough in half and pat each half into a 6-inch round about 1 inch thick; cut each round into 6 wedges, making 12 scones.
  9. Set the wedges on the prepared sheets and chill them in the fridge for 15 minutes while the oven finishes heating.
  10. Whisk the reserved half of the egg with the milk and brush it over the tops of the scones.
  11. Bake for 16 to 18 minutes, until tall and deep golden and a toothpick in the center comes out clean.
  12. Cool on a rack for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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