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
Test Kitchen Notes
Featured in: A Cheesy, Savory Scone That Wants to Be Spanakopita —The Editors
- Prep time 45 minutes
- Cook time 10 minutes
- Makes 8 large scones
all-purpose flour (384 grams)
sugar (50 grams)
2 1/4 teaspoons
garlic clove, minced or Microplaned
lemon zest (about 1 small lemon)
unsalted butter (170 grams), cubed, cold
2 1/2 cups
baby spinach (90 grams)
crumbled feta (156 grams)
scallions, finely chopped (heaping 1/2 cup, 50 grams)
chopped dill (9 grams)
freshly ground black pepper, plus more for topping
red pepper flakes
buttermilk, plus more as needed
large egg, beaten with a fork
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.