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Baking recipe · from the recipe book

Feta, Olive and Oregano Cornmeal Scones

Tender, slightly crunchy cornmeal scones studded with salty feta, briny black olives and oregano, with a golden crust.

Feta, Olive and Oregano Cornmeal Scones

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ⅔ cup80 gYellow cornmeal, whole-grain
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 2½ tsp10 gGranulated sugar
  • 1 tbsp3 gDried oregano
  • ¾ tsp2 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 cup crumbled160 gFeta cheesecrumbled
  • 14 large olives60 gBlack olives, cannedchopped
  • ¾ cup (180 ml)200 gButtermilk, low-fatcold
  • 1 large50 gEggs
  • 1½ tbsp (20 ml)20 gWhole milk

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Crumble the feta and chop the olives; keep both cold until needed.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar, oregano and black pepper.
  4. Add the cold butter cubes and rub or cut them into the flour mixture until the largest pieces are pea-sized.
  5. Toss in the feta and olives until coated with flour.
  6. In a small bowl, whisk the buttermilk and egg together, then pour this buttermilk mixture into the bowl and stir gently with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured counter and pat it into two 6-inch rounds about 1 inch thick; cut each round into 6 wedges to make 12 scones.
  8. Set the wedges on the baking sheet a little apart and brush the tops with the milk.
  9. Chill the tray for 10 minutes so the butter firms up.
  10. Bake 16 to 18 minutes, until risen and deep golden and a toothpick in the center 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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