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Spinach-Feta Scones

Photo: Alison Miksch; Styling: Lydia Degaris Pursell

Hands-on time 20 mins
Total time 40 mins

Makes 8 scones

Day-old scones are firm enough to slice open without crumbling. Tuck in a few paper-thin slices of country ham for an unforgettable ham "biscuit."


  • 2 1/2 cups self-rising flour
  • 1 tablespoon sugar
  • 1/2 cup cold butter, cut into 1/2-inch cubes
  • 1 cup chopped fresh spinach
  • 1 cup crumbled feta cheese
  • 1 1/4 cups heavy cream
  • Wax paper
  • Parchment paper
  • 2 tablespoons heavy cream

How to Make It

  1. Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in spinach and feta until combined. Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.

  2. Turn dough out onto lightly floured wax paper; gently press or pat dough into a 8-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.

  3. Bake at 450° for 14 to 16 minutes or until golden.