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Baking recipe · from the recipe book

Feta, Spinach and Dill Scones

Tender, flaky savory scones studded with salty, tangy feta, soft spinach and fresh dill, with a golden crisp top.

Feta, Spinach and Dill Scones

Ingredients

  • 3 cups360 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 2 cups loosely packed60 gBaby spinachfinely chopped
  • 1 cup sprigs8 gFresh dillchopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 large50 gEggsbeaten
  • 2 tbsp (30 ml)30 gWhole milkdivided

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 or cut it into the flour mixture until it looks like coarse crumbs with some pea-size pieces.
  4. Gently toss in the feta, spinach, dill and green onion until coated in flour.
  5. In a small bowl, whisk the Greek yogurt, egg and half of the milk to make the wet mixture.
  6. Pour the wet mixture into the flour mixture and stir with a fork just until a shaggy dough forms; don't overmix.
  7. Turn the dough onto a floured surface, pat into two 6-inch rounds about 1 inch thick, and cut each round into 6 wedges.
  8. Set the wedges on the baking sheet a little apart and brush the tops with the remaining half of the milk.
  9. Bake 16 to 20 minutes, until tall and golden brown and a toothpick in the center comes out clean.
  10. 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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