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Baking recipe · from the recipe book

Dill Feta Lemon Scones

Tender, golden wedges bright with fresh dill and lemon zest, studded with salty pockets of feta and a crisp sugared-free egg-washed top.

Dill Feta Lemon Scones

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • ¾ cup crumbled110 gFeta cheesecrumbled
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 tsp4 gLemon zest
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfatcold
  • ½ cup (120 ml)120 gButtermilk, low-fatcold
  • 1 large50 gEggsbeaten

Steps

  1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  3. Add the cold butter and rub it into the flour mixture with your fingertips until the pieces are the size of small peas.
  4. Toss in the feta, dill, green onion and lemon zest until evenly coated with flour.
  5. In a small bowl, whisk the Greek yogurt, buttermilk and half of the beaten egg until smooth; set the remaining half of the egg aside for brushing.
  6. Pour the yogurt mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a lightly floured counter, pat it together, and divide it in half. Pat each half into a 7-inch round about 1 inch thick.
  8. Cut each round into 6 wedges and set them 2 inches apart on the baking sheet. Chill for 10 minutes so the butter firms up.
  9. Brush the tops with the remaining half of the beaten egg.
  10. Bake for 16 to 20 minutes, until tall and deep golden and a toothpick in the center of a scone comes out clean.
  11. Cool on a rack for at least 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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