Feta, Sun-dried Tomato & Spinach Scones

On the way home from the grocery store, while snacking on tortilla chips I just bought, I thought about how it’d be cool if salsa-filled tortilla chips was a thing. When I got home one of my grocery bag handles broke off. Then I proceeded to fall up the stairs tripping over my own feet. Just your average Sunday grocery shopping situation, right?

These scones, on the other hand, are not average. They are also not clumsy or Steve Urkel-esque. They are quite suave. They’re good at being a scone, or transforming into a breakfast sconewich.

I like to scramble an egg and cook it with proscuitto to serve on these. There’s enough cheese in the scones to be the cheese on your sandwich, and there’s enough tasty flavor to make your breakfast a dreamy one. I bet ladies and dads alike would like these. Kids and moms, pups and daughters, brothers and uncles.

So make these and while warm transform them into sconewiches. I promise you’ll be glad you did.

Feta, Sun-dried Tomato, and Spinach Scones (makes 8)
Recipe base adapted formย Orangette


  • 1/2 cup milk
  • 1 egg
  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 stick unsalted butter, cubed and chilled
  • heaping 1/2 cup sun-dried tomatoes
  • 1/4 cup crumbled feta
  • 1/4 cup roughly chopped fresh spinach
  • 1 green onion, diced
  • a small bunch of fresh oregano, chopped
  • grated asiago for sprinkling


  1. Preheat oven to 425 degrees.
  2. Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sun-dried tomatoes, feta, spinach, green onion, and oregano. Stir or toss to mix.
  3. Take scant 1/4 cup of the milk/egg mixture and set aside to brush on top. Add the remaining milk/egg mixture to the dry ingredients, and bring dough together gently with a wooden spoon.
  4. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8 wedges. Place on an ungreased baking sheet. Using a pastry brush, brush wedges with remaining milk/egg mixture. Sprinkle with asiago and parmesan.
  5. Bake for 10-15 minutes, or until golden. Cool on a rack. Serve with a light dusting of powdered sugar, if you want!

Yay! Click HEREย for a printable pdf of the recipe above.

Chomp it up!

32 thoughts on “Feta, Sun-dried Tomato & Spinach Scones”

  1. Sconewhich, def1: a sandwich on a scone
    or, Sconewitch, def2: a scone making witch

    ps, I love that napkin!
    ps, again, YOU are the Sconewitch! Did you go to Hogwart’s School of Witchcraft and Sconery?

  2. I have such an uncontrollable urge to drop everything and make these scones right now. I’ve had an unstoppable love for sundried tomatoes the past few weeks–they’ve been sneaking into everything I make. And breakfast sandwiches and scones? Quite simply, without a doubt my two favorite foods. These are definitely going to happen ASAP.

  3. Your scones looks tasty
    You can submit your feta sun dried tomato spinach scones pics on It is a food photography site where members can submit all food pictures that make readers hungry ๐Ÿ™‚
    I am already hungry to see these photos btw, LOL

  4. I am addicted to baking scones, I have a list as long as my arm of flavour combos I want to make, I pretty much always go for fruit or sweet ones, but yesterday I made my first savoury ones and I’m converted, so these look amazing & I want to eat them now, but I will refrain from licking my computer screen, people might think I’m weird… ๐Ÿ™‚

    1. I’m totally addicted to making scones too! I can’t get enough. And we both just made our first savory ones! Cool, man! What kind did you make?

  5. I saw these on Instagram the other day and I’m glad you posted a recipe! They look deeeeelicious. I love all of the extras you added to them. I think I’d have to scramble some eggs to go with them, too! Perfect weekend breakfast.

  6. These sound delicious. And ‘sconewich’ is now my favorite word of the week. SCONEWICH!
    I’m curious; didn’t the spinach make the scones soggy? Spinach releases a lot of water when cooking…

  7. Hey Megan! I made these this morning and I think there is actually an error in your recipe. It never says to add the wet ingredients; I looked at the Orangette recipe and that does include adding wet ingredients so I went ahead and added them. Even with that fix, the scones were really dry. I don’t know if I had reserved too much of the egg/milk mixture (I actually only saved about 1/8 cup), but they still ended up a lot drier than I expected. Any thoughts on what might have gone wrong?

    1. Oh! Hi Rachel. I totally did leave out the part where you add the wet to the dry ingredients. I’m sorry about that! It’s fixed now.

      I’m not sure what went wrong… I’m sorry to not be more help!

  8. Pingback: Scones Forever
  9. These were amazing!! They were really soft and fluffy. My only question is what is ‘1/2 stick’ of butter? Is that a standard American measurement? There are different sizes of butter packages in Canada. I’ve baked enough to know what the crumbled mixture should look like so I just added butter until I reached that consistency, but I didn’t keep track of how much I used.

    They were delicious! Thank you!

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