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The Best Ever Tomato Feta Scones with Spinach

  • Author: Mavis Butterfield



1 1/4 cups whole wheat pastry flour
3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
4 tbsp unsalted butter, cold
3/4 cup feta cheese crumbles
1/2 cup reconstituted sundried tomatoes, chopped
1/2 cup spinach, chopped {not in the original recipe but I decided to add some in}
1 tbsp. bacon grease or olive oil
1/3 cup walnuts, chopped {optional}
1/2 cup buttermilk {how to make buttermilk}
1 large egg


In a small skillet saute spinach in bacon grease or olive oil and set aside.

In a large bowl combine the flours, baking powder, baking soda and sugar. Grate the cold butter into the flour mixture and using a fork, cut it in.

Add the cheese, tomatoes, spinach and walnuts.

In a separate bowl whisk together the egg and buttermilk and then add it to the flour mixture. Fold the ingredients together with a spatula until the dough is nice and stiff.

Toss a little whole wheat flour onto your kitchen counter. Turn the dough out onto the floured surface, pat it down into a 1″ thick circle then use a dough scraper to cut the dough into 1/8ths.

Place the scones on a parchment lined baking sheet and bake at 400 degrees for 10 -15 minutes or until nice and golden.

Serve Warm.