Savory Herb Feta Scones (Print Version)

Golden scones packed with herbs and feta—flaky, aromatic, and ideal for savory snack breaks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Herbs and Cheese

06 - 1/4 cup finely chopped fresh parsley
07 - 2 tablespoons chopped fresh chives
08 - 1 tablespoon chopped fresh thyme
09 - 3/4 cup crumbled feta cheese

→ Wet Ingredients

10 - 1/2 cup unsalted butter, cold and cut into cubes
11 - 2/3 cup buttermilk, cold
12 - 1 large egg

# Steps to Follow:

01 - Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and black pepper in a large mixing bowl.
03 - Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Gently fold in chopped parsley, chives, thyme, and crumbled feta cheese until evenly distributed.
05 - In a separate bowl, whisk together cold buttermilk and egg until thoroughly blended.
06 - Pour wet ingredients into dry mixture. Stir just until combined; do not overmix.
07 - Transfer dough to a lightly floured surface and gently knead a few times. Form into a 7-inch round disc about 1-inch thick.
08 - Slice dough into 8 equal wedges and space them apart on the prepared baking sheet.
09 - Bake for 16–18 minutes or until golden brown on top and cooked through.
10 - Allow scones to cool on a wire rack for at least 10 minutes before serving.

# Additional Tips::

01 -
  • Quick to prepare under forty minutes from start to finish
  • Perfect for using up fresh herbs on hand
  • A delicious twist on classic sweet scones
  • No fancy equipment needed just a bowl and your hands
02 -
  • Rich source of protein thanks to eggs and feta
  • Make ahead friendly freeze and reheat well
  • Easy to customize with favorite herbs
03 -
  • Always use very cold butter for the flakiest layers I learned this after once making flat dense scones on a humid day
  • Do not overmix the dough less is more for tenderness Pat the dough gently and handle as little as possible to keep the crumb light

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