Savory Herb Feta Scones

These flaky savory herb and feta scones are my answer to the perfect weekend brunch treat These scones combine a buttery crumb with plenty of fresh herbs and tangy feta delivering an unexpectedly satisfying bite My family adores these with tea in the afternoon or for a special breakfast spread

I whipped up this recipe on a whim for a holiday brunch and my friends raved about how flavorful and light they turned out Now every time I host brunch these scones are the first thing requested

Ingredients

• Allpurpose flour: creates the tender scone structure opt for fresh bags to ensure fluffiness
• Unsalted butter: brings flakiness and richness always use cold butter cut straight from the fridge
• Baking powder: gives lift for airy layers check it is fresh for maximum rise
• Kosher salt: balances the flavors
• Fresh mixed herbs: think chives parsley dill or thyme for brightness and aroma use vibrant bunches without wilting
• Feta cheese: supplies salty tang crumble it from a block for best texture
• Whole milk: binds everything and yields a tender crumb choose fullfat for richness
• Large eggs: provide structure and color
• Lemon zest (optional): it brightens the flavor use unwaxed lemons and zest only the yellow skin

Instructions

Preheat and Prep:

Set oven to four hundred degrees Fahrenheit Line a baking sheet with parchment paper Place your butter in the freezer for five to ten minutes so it gets really cold

Mix the Dry Ingredients:

In a large bowl whisk together flour baking powder and salt Whisk well to ensure the leavening is distributed so every scone bakes evenly

Grate in the Butter:

Use a box grater to grate the cold butter directly into the flour mixture Toss the shreds of butter so they are coated with flour The butter pieces should look like small pebbles This results in those amazing flaky layers

Add Herbs and Feta:

Gently fold in chopped herbs lemon zest if using and feta cheese into the flour mixture Lightly toss by hand so every bite is packed with flavor

Combine Wet Ingredients:

Whisk milk and eggs together in a small bowl Pour over the flour mixture Use a fork to mix just until a shaggy dough forms It should be rough and barely holding together

Shape the Scones:

Turn dough onto a floured surface and gently pat it into a oneinchthick round Try not to overwork Press together loose edges Sprinkle with extra herbs or cheese if desired

Cut and Arrange:

Slice dough into eight wedges Transfer pieces to the prepared baking sheet spacing them apart for even baking Brush each top with a bit of milk for golden color

Bake:

Place baking sheet in the oven Bake for eighteen to twentyone minutes or until scones are puffed with golden edges When I smell that buttery and herby aroma floating from the oven I know they are close

Cool and Serve:

Let scones cool for five minutes on the tray then serve warm I like to open them and spread with a dab of salted butter or enjoy asis

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My favorite part about these scones is the burst of briny feta in each bite It brings back memories of Sunday mornings when my kids would sneak bits of cheese from the mixing bowl Baking these reminds me of laughter and flourdusted counters

Storage Tips

Store cooled scones in an airtight container at room temperature for up to two days For longer freshness place them in a zip bag in the fridge and toast slightly before serving To freeze wrap tightly and store for up to two months Scones thaw quickly and taste almost as good as fresh

Ingredient Substitutions

No feta on hand Try goat cheese or ricotta for a creamier bite For herbs use any combination you love Basil or tarragon bring a sweet note and even a little spinach works in a pinch If lactose is an issue substitute your favorite plantbased butter

Serving Suggestions

These scones are delicious with soups like tomato or butternut squash or on their own with a knob of butter They also make a great base for breakfast sandwiches split and filled with scrambled eggs and a slice of ham For a brunch board I love them with fresh berries and a pot of herbal tea

Cultural and Seasonal Context

Scones have deep British roots often enjoyed at teatime This savory version swaps the more common dried fruit for cheese and garden herbs making them ideal for spring or summer gatherings When herbs are at their peak the scones taste extra vibrant

Seasonal Adaptations

Use soft spring herbs like chervil or fresh tarragon in spring Mix in roasted squash or caramelized onions in autumn for cozier flavors Swap lemon zest for orange zest in winter for a festive twist

Success Stories

I once made a double batch for a family picnic and there was not a crumb left My neighbor borrowed the recipe and now bakes them for her knitting group It is one of those reliable crowdpleasers that never disappoints

Freezer Meal Conversion

After baking let scones cool then wrap each tightly with foil and place in a freezer bag To enjoy simply thaw at room temp or reheat in a threehundredfifty degree oven for ten minutes Frozen scones taste freshbaked and are perfect for busy weeks

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Enjoy these scones warm from the oven or cooled with a smear of butter They are sure to become a new favorite with every brunch

Common Recipe Questions

→ What herbs work best in these scones?

Fresh parsley, chives, dill, or thyme blend well for bright flavor, but you can mix your favorites.

→ Can I use a different cheese instead of feta?

Yes, goat cheese or shredded cheddar make tasty substitutes, giving a unique twist to the scones.

→ How do I achieve a flaky texture?

Keep butter cold, avoid overmixing the dough, and gently pat the dough into shape before baking.

→ Are these scones best served warm or cold?

They're delicious warm from the oven, but also hold up well at room temperature for snacking later.

→ Can I freeze the scones?

Absolutely! Once cooled, wrap and freeze airtight. Rewarm in the oven for the best texture and flavor.