If you're looking for a scrumptious savory scone recipe, look no further than these Dill Scones with Feta Cheese. They have a tender crumb and are the perfect accompaniment to a bowl of hot soup.
I absolutely love scones. There is just something about that golden brown top and tender interior, not to mention all of the delicious flavor options.
While I enjoy a nice sweet scone, savory is always number one. You'll often find some type of cheese in savory scones. In the case of this recipe for dill scones, you will find crumbled feta which melts throughout the scone. It offers a tangy flavor and accompanies the dill perfectly.
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Ingredients in Dill Scones
- Dry Ingredients - All-purpose flour, baking powder, salt, black pepper, onion powder, and granulated sugar
- Fresh Dill - Stems removed and finely chopped *I actually used herb trimming scissors and my fingers to break up the dill.
- Feta Cheese - Crumbled
- Unsalted Butter - Cold and cubed
- Heavy Whipping Cream
- Egg Wash - One large egg at room temperature and a splash of heavy cream
Ingredient Substitutions
If you do not like Feta, you can substitute the cheese for a different type such as shredded white cheddar.
While heavy cream is always my preferred dairy for scones, buttermilk is a solid alternative. You will need to adjust the recipe as needed.
Obviously, the name of this recipe is dill scones. However, if you would like to substitute the fresh dill, chopped chives are a solid substitute.
How to Make Scones
How are scones made? Scones are made using the Biscuit Mixing Method. Butter is cut into the dry ingredients and then the liquid is added. The key is keeping the butter cold throughout the mixing process. The butter melts as the scones are baking, which is where those beautiful scone/biscuit layers arise. Scones require little mixing and little kneading.
Dill Scone Dough
- In a large bowl, whisk together the flour, sugar, baking powder, salt, onion powder, and black pepper. Stir in the fresh dill.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly, and the mixture resembles small peas. Carefully stir in the feta, just until incorporated.
- Pour the 1 ¼ cup of cream into the mixture, a little at a time, stirring only until the dry ingredients have moistened and the mixture holds together when pressed. *Do not over-mix.
- Transfer dough ball to a lightly floured surface and lightly knead. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment-lined baking sheet tray, leaving about 1-inch between each. Place the tray into the refrigerator and allow the scones to cool for about 20 minutes.
Egg Wash and Bake
- While scones are in the refrigerator, preheat the oven to 400° F. In a small bowl, whisk together the egg and a splash of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it.)
- Bake scones for about 18 to 20 minutes, or until tops are golden.
*Store in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Yes, you can freeze these scones. Place the scones in an even layer into a freezer-safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months.
Yes, you can omit the cheese or substitute it with another cheese like cheddar. I do find that cheese elevates savory scones, however, it is not absolutely necessary.
These scones are absolutely delicious paired with soup. They are a great accompaniment to breakfast as well. Slather one of these with butter or whipped Devonshire Cream. Or serve with cream cheese and smoked salmon.
Store scones in an airtight container at room temperatre for up to 3 days.
Other Scone Recipes You'll Love
- Feta Scones
- Brown Sugar Pecan Scones
- Almond Raspberry Scones
- Goat Cheese Scallion Scones
- Apple Cinnamon Pecan Scones
I know you will find these dill scones with feta cheese as addictive as we do. The subtle tang from the cheese pairs beautifully with the floral notes of the dill. And the texture of the scones is tender and buttery. These savory scones are perfect on their own or paired with your favorite soup!
Dill Scones with Feta Cheese
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ cup fresh dill stems removed and finely chopped
- ½ cup unsalted butter cold and cubed
- ½ cup feta cheese crumbled
- 1¼ cups heavy whipping cream
Egg Wash
- 1 large egg room temperature
- splash heavy whipping cream
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, onion powder, and black pepper. Stir in the fresh dill.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly, and the mixture resembles small peas. Carefully stir in the feta, just until incorporated.
- Pour the 1 ¼ cup of cream into the mixture, a little at a time, stirring only until the dry ingredients have moistened and the mixture holds together when pressed.
- Transfer dough ball to a lightly floured surface and lightly knead. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment-lined sheet tray, leaving about 1-inch between each. Place the tray into the refrigerator and allow to cool for about 20 minutes.
- While scones are in the refrigerator, preheat the oven to 400° F. In a small bowl, whisk together the egg and a splash of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it).
- Bake scones for about 18 to 20 minutes, or until tops are golden. Store scones in an airtight container for up to 3 days.
Nutrition
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