These Spinach and Feta Scones are crispy on the outside, soft and tender on the inside, and packed full of cheesy goodness! Made with spinach, feta, cheddar and a little hint of nutmeg, they’re full of flavour and SO easy to make. Serve them warm from the oven with a generous smear of butter, and you’ve got yourself the perfect savoury breakfast or morning tea! They’re a brilliant family friendly bake, my son LOVES these scones so I always make sure I have some on hand in the freezer!

The dough for these scones is quite sticky, so rather than rolling it out and cutting out individual scones, we simply roll the dough into balls before baking. This gives you beautiful, rustic, round scones with loads of lovely crispy bits all over! It also means there’s no leftover dough to re-roll, so absolutely no waste.

Why you’ll love these Spinach and Feta Scones

Quick and easy: Quick to prepare, quick to bake and best enjoyed warm straight from the oven!
Cheesy and buttery: Cold butter helps create a lovely tender texture, while the cheddar gives you that delicious cheesy top.
Full of flavour: Nutty nutmeg, salty chunks of feta, fresh spinach and plenty of cheesy goodness make these scones extra delicious.
Perfect savoury breakfast: Serve them warm with butter for the ultimate summer morning breakfast, ideally with a coffee outside in the sunshine!
Family friendly: These are great for a weekend breakfast, lunchboxes or an easy savoury snack for the whole family.

Tips for making the best Spinach and Feta Scones

Keep your butter cold. Cold butter is important for creating a light, tender texture. If your kitchen is particularly warm, you can even pop the cubed butter back into the fridge while you prepare the other ingredients.

Keep the feta chunky. Rather than crumbling the feta into tiny pieces, leave some nice chunks throughout the dough. This gives you delicious little pockets of salty feta in every scone!

Don’t overwork the dough. This is probably the most important tip for light, fluffy scones. Once the dough has just come together, stop mixing. Overworking the dough can make your scones tough rather than soft and tender.

Don’t worry if the dough looks a little rustic. Scone dough doesn’t need to be perfectly smooth. A shaggy, sticky dough is exactly what you’re looking for with this recipe!

Use baby spinach. Baby spinach is lovely and tender, making it perfect for these scones. Give it a good chop before adding it to the mixture so that it distributes evenly throughout the dough.

Enjoy them warm. These scones are at their absolute best when they’re freshly baked, with a crisp exterior and soft, fluffy middle. Add a little butter (or alot of butter hehe) while they’re still warm and you’re onto a winner!

Recipe FAQs:

Absolutely! I love using baby spinach because it’s tender and easy to chop, but you can also use regular leafy spinach. If you’re using larger leaves, remove the thick stems before chopping the spinach and adding it to the dough.

Yes! Just make sure you defrost the spinach completely and squeeze out as much liquid as possible before chopping and adding it to the dough. This helps prevent excess moisture from making your scones too wet.

Yes! Once completely cooled, store them in an airtight container or freezer-safe bag and freeze for up to three months. Defrost and reheat in the oven until warmed through

Storage:

Store them in an airtight container at room temperature for a day or two. Reheat briefly in the oven to bring back some of that lovely crispness.

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Feta and Spinach Scones

These Spinach and Feta Scones are quick, easy, family-friendly and SUPER delish! Super crispy edges and a fluffy buttery centre, they're perfect for a slow summer morning with a coffee outside.

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Prep Time 15

Cook Time 30

Total Time 45

Course Baking, Breakfast, Lunch, Snack

Equipment

400g plain flour
15g baking powder
1 tsp salt
1/2 tsp nutmeg
110g cold butter, cubed
100g grated cheddar
100g feta
large handful of baby spinach approx. 40g

Instructions

Preheat the oven to 200°C (180°C fan bake). Line a large baking tray with baking paper.
In a large bowl, mix together the flour, baking powder, salt and nutmeg.
Add the cold butter and toss to coat. Rub the butter into the flour until the mixture resembles breadcrumbs.
Roughly chop the baby spinach, and crumble the feta. Add into the flour mixture along with 3/4 of the cheddar (save the remainder for the tops of the scones) and toss to mix and coat.
Make a well in the centre of the flour mixture and pour in the milk. Using a fork or spoon, mix in the milk until a shaggy dough forms. You don't want to over mix the dough as this will make the scones tough.
Roll the dough into 9 equal sized balls (about 110g each) and place them onto the tray. Top each scone with the remaining cheese.