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Baking recipe · from the recipe book

Feta Dill Black Pepper Yogurt Scones

Tender, flaky wedges with salty pockets of feta, fresh dill and a warm bite of cracked black pepper.

Feta Dill Black Pepper Yogurt Scones

Ingredients

  • 3 cups360 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ½ cup110 gUnsalted buttercold, cut into small cubes
  • ¾ cup crumbled120 gFeta cheesecrumbled
  • 1⅓ cups sprigs12 gFresh dillchopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatcold
  • 1 large50 gEggs
  • ⅓ cup (80 ml)75 gWhole milkcold, divided

Steps

  1. Preheat the oven to 425°F (220°C) and line a 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 in with your fingertips or a pastry cutter until the pieces are the size of peas.
  4. Toss in the feta, dill and green onion until evenly coated with flour.
  5. In a small bowl, whisk the Greek yogurt, egg and about two-thirds of the milk; set the remaining third of the milk 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 floured counter, pat it out, fold it in half, and pat again; repeat the fold once more for flaky layers.
  8. Divide the dough in half and pat each half into a 7-inch (18 cm) round about 1 inch thick; cut each round into 6 wedges.
  9. Place the wedges on the baking sheet, 2 inches apart, and chill for 10 minutes while the oven finishes heating.
  10. Brush the tops with the reserved milk.
  11. Bake 16 to 18 minutes, until risen 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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