These savory Feta Scones are addictively good! They have a beautifully tender texture with pockets of tangy feta cheese all throughout. The fresh dill and chives complete the flavor profile for these delicious scones. Enjoy one of these scones for breakfast, at brunch, or as an afternoon treat.
There is just something special about a tender savory scone made with cheese and herbs. In this case, it's delightfully funky {and salty} feta cheese paired with dill and chives. When I say these scones are good, I mean it. The feta melts into the scones as they bake creating tantalizing little pockets of cheese throughout. The herbs marry into the dough producing an utterly addictive scone.
These feta scones will make your kitchen smell amazing while they are baking. They are great slathered in butter, but absolutely scrumptious on their own.
You will definitely want to add this recipe to your regular rotation. I really hope you enjoy baking and eating these! If you have extra chives to use up, try these Cheddar Chive Scones too!
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Why You Will Love This Scone Recipe
- Naturally, a dough with heavy cream and cheese is absolutely DELICIOUS!
- These savory scones are great for breakfast, an afternoon snack, or a yummy side dish to soup or salad.
- This dough recipe can be made in advance, making it perfect for brunch or dinner parties.
- This scone recipe results in incredibly tender scones.
- If you love this recipe you will also love my Dill Scones with Feta Cheese and Savory Lemon Rosemary Scones.
Ingredients and Substitutions
- All-Purpose Flour - I have not made this recipe with any other flours. All-purpose is always my go-to flour when it comes to scone making for its dependable structure.
- Granulated Sugar - The sugar is not there for any added sweetness, but for its ability to speed leavening. Remember, baking is all chemistry!
- Baking Powder - Baking powder is the primary leavening for this dough. For this reason, avoid expired baking powder. Be sure to check the expiration date before adding it in with the rest of the ingredients.
- Salt & Black Pepper
- Herbs - As the title specifies, this recipe uses fresh dill and chives. Other herbs that work well in this scone recipe include parsley and scallions.
- Unsalted Butter - The butter has to be cold when making the dough. Why? The cold butter melts in the oven as the scones bake which is what creates those beautiful flakey layers. *See tips for more details.
- Crumbled Feta Cheese - One full cup of cheese is mixed into the dough.
- Heavy Whipping Cream - You will find heavy cream in the scones and egg wash. This high-fat cream creates fantastic, flavorful scone dough which is why I use it in almost all of my Scone Recipes Use buttermilk in substitution.
- Egg - Make sure that the egg is at room temperature for the egg wash.
Instructions
The scone mixing process, or Biscuit Mixing Method, is really quick and easy to do. The key is to not over-mix. Mix only until everything is incorporated and the dough has moistened just enough to form a dough ball.
STEP 1 - The first step is to whisk together all of the dry ingredients. This includes flour, sugar, baking powder, salt, and black pepper. Next, stir in the fresh herbs.
STEP 2 - Now the fun part, cutting in the butter. Ideally, you want to do this with a pastry blender, but you can achieve the right texture with two forks as well. Continue cutting in the cold butter until the mixture is crumbly and resembles small peas.
**The key is to work quickly here so that your butter does not warm up too much.
STEP 3 - Next, stir in the crumbled feta, just until incorporated. Finally, pour in the heavy cream, mixing only until the dough has moistened and can form a ball.
STEP 4 - Turn your ball of dough onto a lightly floured surface and lightly knead. *Do Not Over-Mix! Round dough into an 8-inch disk and cut it into 8 wedges. Place the wedges, 1-inch apart, onto a parchment-lined baking sheet. Place the tray in the refrigerator so scones can firm up for about 20 minutes.
STEP 5 - While the feta scones are cooling, preheat the oven to 425 degrees F. Whisk together the egg and 1 tablespoon of cream to make the egg wash. Brush the scones with the egg wash and bake for 18-20 minutes, or until the tops are golden. Allow the scones to cool for about 10 minutes before eating.
Equipment You Will Need
- Bench Scraper - Is your dough sticking to the countertop? You need a Bench Scraper. In addition to picking up the sticky dough successfully from the counter, the bench scraper is the perfect tool to cut and portion the scone dough into wedges. You can learn more about the importance of having a bench scraper HERE.
- Pastry Cutter - Call me old-fashioned, but I prefer to make my scone dough by hand with a pastry cutter. This is the Pastry Cutter that I have.
- Baking Trays - Naturally, you need baking trays to bake the scones on. I am a big fan of Nordic Ware Baker's Half Sheet Trays. For added benefit, grab a Silpat (nonstick baking mat) to prevent sticking when baking.
- Chef's Knife - The aromatic herbs will need a nice chop so that they are evenly spread throughout the scone dough. I have this CUTLUXE 8" Knife and I love it. Another easy option is to snip the herbs with Herb Scissors.
- Brush - You will need a brush for the egg wash. I enjoy silicone brushes to remove the chance of a bristle ending up on the finished product (yuck). This Brush Set is very similar to the one that I have.
Tips
HOW TO SERVE - Serve room temperature or warm. These cheese scones are delicious on their own but are equally delicious with butter.
FREEZE THE BUTTER - You absolutely need to use cold butter for this process. Some people like to freeze their butter after it's cubed, or grated, which is a good idea if you've never made scones before. If your butter has begun to warm, place it in the freezer for 5 to 10 minutes to chill.
CHILL SCONES - Refirgating the scones after portioning is an important step in the baking process. This vital chilling time prevents over-spreading and drying. We don't want dry, crumbly scones.
Making-Ahead, Storing, and Freezing
- MAKE-AHEAD - With a shelflife of 3 days (even longer if stored in the refrigerator), these scones can easily be made in advance.
- They are best served within 24 hours of baking for maximum freshness.
- Can scone dough be made in advance? Yes, you can make and portion the dough ahead of time. Refrigerate until firm before covering the tray in plastic wrap. Egg wash and bake before serving.
- STORAGE - Store scones in an airtight container at room temperature for up to 3 days, or up to 5 days in the refrigerator.
- FREEZE - Transfer cooled scones to a freezer-safe zip-top bag or airtight container. Separate layers with wax paper. Freeze for up to 3 months.
FAQ
If your scones are dry then your butter and/or dough was too warm. Unfortunately, all of the moisture has escaped as a result. There is also a chance that your scones were overbaked.
If your scones are tough and dense, you have overworked the dough. Similar to biscuits, scone dough needs very little kneading. Mix just until a dough ball forms before portioning.
Related Recipes
📖 Recipe
Feta Scones with Dill and Chives
Ingredients
- 2 ½ cups all-purpose flour plus more for dusting
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh dill coarsely chopped
- ¼ cup chives chopped small
- ½ cup unsalted butter cubed and cold
- 1 cup feta cheese crumbled
- 1 cup heavy whipping cream plus 1 tablespoon for egg wash
- 1 large egg room temperature
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. Stir in the fresh dill and chives.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly and mixture resembles small peas. Carefully stir in the feta, just until incoporated.
- Pour the 1 cup of cream into the mixture, stirring only until the dry ingredients have moistened and mixture holds together when pressed. Carefully knead into a ball.
- Transfer dough ball to a lightly floured surface. 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 tray into the refrigerator and allow to cool for about 20 minutes.
- While scones are in the refrigerator, preheat the oven to 425° F. In a small bowl, whisk together the egg and 1 tablespoon 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. Allow the scones to cool slightly before eating.
Notes
- MAKE-AHEAD - With a shelflife of 3 days (even longer if stored in the refrigerator), these scones can easily be made in advance.
- They are best served within 24 hours of baking for maximum freshness.
- Can scone dough be made in advance? Yes, you can make and portion the dough ahead of time. Refrigerate until firm before covering the tray in plastic wrap. Egg wash and bake before serving.
- STORAGE - Store scones in an airtight container at room temperature for up to 3 days, or up to 5 days in the refrigerator.
- FREEZE - Transfer cooled scones to a freezer-safe zip-top bag or airtight container. Separate layers with wax paper. Freeze for up to 3 months.
Nutrition
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Bites Of Better
I've actually never tried savory scones before!! This looks delicious. Feta, dill, chives~ great combo!! I'll be trying this recipe soon ?
kryan0911
Oh, you must try savory scones! They are so delish, especially when paired with soup or slathered in butter. 🙂