Spanakopita Scones



Author Notes: Spinach and feta, dill and scallion, lemon zest and black pepper. These savory scones were inspired by Posie Harwood's Cheesy Kale ones. You can make the dough, cut into wedges, wrap well, and freeze for a couple weeks. Just take out of the freezer while the oven preheats, then add a few more minutes to the bake time. Emma Laperruque

Food52 Review: Featured in: A Cheesy, Savory Scone That Wants to Be SpanakopitaThe Editors

Makes: 8 large scones
Prep time: 45 min
Cook time: 10 min

Ingredients

  • 3 cups all-purpose flour (384 grams)
  • 1/4 cup sugar (50 grams)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced or Microplaned
  • 1 teaspoon lemon zest (about 1 small lemon)
  • 3/4 cup unsalted butter (170 grams), cubed, cold
  • 2 1/2 cups baby spinach (90 grams)
  • 1 cup crumbled feta (156 grams)
  • 4 scallions, finely chopped (heaping 1/2 cup, 50 grams)
  • 1/2 cup chopped dill (9 grams)
  • 1 pinch freshly ground black pepper, plus more for topping
  • 1 pinch red pepper flakes
  • 3/4 cup buttermilk, plus more as needed
  • 1 large egg, beaten with a fork
  • 2 pinches flaky salt
In This Recipe

Directions

  1. Combine the flour, sugar, baking powder, baking soda, salt, garlic, and lemon zest in a food processor. Pulse a few times to combine. Sprinkle the butter evenly on top, then pulse until the butter is the size of big blueberries. Err on the side of under- versus over-processing—if there are any stray, oversized butter pieces, just break up with your fingers. (You could also do this step with a pastry cutter, fork, or by hand! Just be wary of the butter getting too warm.)
  2. Dump this mixture into a big bowl and stick in the freezer or fridge while you prep and assemble the rest of your ingredients. When they’re at the ready, add the spinach, feta, scallions, dill, pepper, and pepper flakes to the flour-butter mixture. Fold with a rubber spatula until combined. Add 3/4 cup buttermilk and fold again until a dough starts to form (I like to switch from spatula to hand after a couple folds). Stick back in the fridge or freezer and let rest for a few minutes—the flour will start to drink up the liquid—while you preheat the oven to 400° F and line a baking sheet with parchment, foil, or a silicone baking mat.
  3. Give the dough another couple folds by hand and see if it wants more buttermilk. Add tablespoon by tablespoon—I added 2 more—until the dough just holds together.
  4. Dump onto a clean work surface or cutting board. Use your hands to bring it together and pat into a circle—9-inch diameter, 1-inch height. (The dough being perfectly cohesive or the circle being perfectly sized is less important than the dough being overworked!) Cut into 8 triangles.
  5. Place the scones on the prepared baking sheet. Brush each with the egg—covering the tops and sides—then plenty of black pepper and a bit of flaky salt.
  6. Bake for 10 minutes, then rotate the tray and lower the oven to 350° F. Bake for another 16 or so minutes until the scones are very colorful. Cool before eating—at least until warm to the touch. I like them best at room temperature.

More Great Recipes:
Quick Bread|Pastry|American|British|Greek|Green Onion/Scallion|Feta|Spinach|Cheese|Buttermilk|Dill|Bake

Reviews (16) Questions (1)

16 Reviews

billy August 30, 2018
These are awesome. My husband said they were the best scones he's ever eaten and he is not one to throw compliments out around willy nilly. I added some sun-dried tomatoes as well and they were so good. We ate the whole batch in a day and only felt a little ashamed of ourselves.
 
Author Comment
Emma L. September 4, 2018
Thank you, Billy! And thanks to your husband, too :) Sun-dried tomatoes sound soooooo good.
 
Donna C. August 12, 2018
So beautiful and delicious. I, too, used goat cheese because i didn't have feta. Once the oven was lowered to 350 it took much longer than 16 minutes (more like 30). Thanks for including weights for measurements!
 
Author Comment
Emma L. August 12, 2018
Thanks for reporting back, Donna! Glad to hear you liked them and that the goat cheese substitution worked well!
 
Carol July 15, 2018
I made these as breakfast to take on a road trip with some friends, and they were so, so delicious. I did pat the dough out into a rectangle and fold it a few times to get a little 'lamination' going, put them in the freezer for 20 min before baking, and they came out so tall and lovely! Will definitely be making again, and will likely freeze some and see how they bake up frozen!
 
Author Comment
Emma L. July 15, 2018
Awesome! So glad to hear that.
 
Hollis E. June 7, 2018
this is the first scone recipe i'm DYING to make. Polly's version is the second. i'm all about the savory!
 
polly April 14, 2018
do chop the spinach?<br />
 
Author Comment
Emma L. April 14, 2018
Hi Polly—you could but no need! (I didn’t.)
 
cindy April 13, 2018
Would love to try these, but I detest feta! Weird I know. Any suggestions for a cheese that would work ok?
 
Author Comment
Emma L. April 13, 2018
I bet goat cheese would be lovely!
 
cindy April 13, 2018
I will try it, I love goat cheese! And I have baby spinach ready to pick in the garden:))
 
BakerRB April 6, 2018
Just made these and they're are delicious. Fingers crossed enough last to have with split pea soup for dinner.
 
Kathy H. April 5, 2018
I cannot wait to pair these with a bowl of soup!
 
C April 5, 2018
Delicious! Made these tonight, added in a little sliced pancetta and they were a total PARTY!<br />
 
Author Comment
Emma L. April 5, 2018
Yay! Pancetta makes everything better.