Flakey, savory sourdough discard scones packed with feta, spinach, and sun-dried tomatoes — a Mediterranean-inspired bake that’ll make your kitchen smell amazing.
This recipe was a happy surprise … I mean, I never planned for my sourdough to go Greek. Inspiration struck in the middle of the night when I suddenly found myself thinking (okay, obsessing) about the block of feta cheese sitting in my fridge. One thing led to another, and by morning, these Mediterranean-inspired sourdough discard scones came to life — flakey, golden, and filled with feta, spinach, and sun-dried tomatoes. Add in a touch of garlic, oregano, and thyme, and suddenly your kitchen smells like a sunny café on the coast of Greece.
I love that these scones come together in about an hour, start to finish — or, if you’ve got the time, let the dough rest in the fridge overnight for even more of that signature sourdough tang. The discard adds a subtle depth that perfectly complements the salty feta and savory herbs. It’s a simple, rustic bake that feels special without any fuss — just mix, shape, and bake.
They’re perfect alongside a bowl of soup, a fresh salad, or served warm from the oven with a drizzle of good olive oil over the top to make your tastebuds really sing. Honestly, I’ve been known to enjoy one for breakfast, lunch, and a mid-afternoon snack — they’re that good. If you’re looking for a new way to use your sourdough discard and love bold, Mediterranean flavors, these scones are going to be your new favorite bake.
The Secret to Amazing Scones:
Start with Cold Ingredients
The key to great scones is cold butter. Just like in pie dough or biscuits, cold butter creates steam as it bakes, giving your scones those flaky, tender layers. When it comes to making your scones, there are a few different methods I’ve had success with.
- Weigh out your dry ingredients and place them into your food processor. Then cube up frozen or very cold butter and add it to the food processor. Pulse it a few times until the butter is in pea-size bits. Place in the freezer to keep cold while you prepare your wet ingredients.
- Don’t have a food processor? Add about 1/3 of your flour into your blender with very cold, diced butter. Quickly pulse it until the butter is in pea-size bits.
- Freeze a stick of butter and grate it with your cheese grater. Then add it to your dry mixture and fluff everything together with a fork.
- Melt your butter in the microwave. Let cool. Mix all your wet ingredients well. Add your butter to your wet ingredients. When the butter hits the cold cream, it will form small beads of butter. Place in the freezer for 30 minutes so the mixture is very cold. Then mix it into your dry ingredients.
Don’t Overmix
Once you add the wet ingredients, mix just until the dough starts to come together. It’s normal for it to look a little crumbly—don’t stress! Overmixing can lead to tough scones instead of soft, tender ones. A slightly shaggy dough is perfect; it’ll smooth out as you pat it into shape.
Shape and Cut
Pat the dough into a circle about an inch thick, then slice it into wedges. For a perfectly even shape, I like to use a cake pan—my go-to is a 9-inch round. Line it with plastic wrap, press the dough gently into the pan until it’s evenly spread, then lift it out. Brush the tops with cream or milk for that beautiful golden finish.
Bake and Enjoy
Bake your scones until they’re golden brown and smell amazing—usually about 15–20 minutes. Let them cool slightly before digging in (if you can wait!).
Scones are one of those simple bakes that somehow feel a little special, and once you make them yourself, you’ll realize just how easy—and satisfying—they can be. Happy baking!
When you make these scones, I recommend using discard that’s less than a week old. If it’s really old and covered with hooch, your discard is going to make these scones taste more tangy and sour.
These are best enjoyed fresh from the oven, but if you have extras store them in an air-tight container in the fridge. After the first day, we like to warm them in the microwave for about 10 seconds before eating them.
Frequently Asked Questions
What’s the secret to making flaky scones?
Cold butter — always! The colder your butter, the flakier your scones. When those little chunks of butter melt in the oven, they release steam and create light, tender layers. I like to cube my butter, pop it in the freezer for a few minutes while I mix the dry ingredients, and then work quickly when mixing everything together. And remember — don’t overmix! A rough, slightly shaggy dough is exactly what you want.
Why did my scones turn out dense or dry?
This usually happens when the dough is overworked or too much flour sneaks in. Scone dough should feel a little sticky and soft — not dry or stiff. Mix until everything just comes together and resist the urge to knead it smooth. Also, keep an eye on your bake time. Every oven runs a little differently, and even a few extra minutes can dry them out.
Can I make the dough ahead of time?
Yes! Scone dough actually benefits from resting in the fridge. You can make it up to a day in advance — just wrap it tightly and refrigerate. This chill time lets the flour fully hydrate, keeps the butter cold, and gives sourdough discard recipes a little extra flavor boost. When you’re ready to bake, you can pop them straight into the oven from the fridge — no need to bring them to room temperature. You can also cut your scones and then freeze the dough and bake them directly from frozen. Just plan to add an extra 2-3 minutes to the bake time.
Do I need to chill scones before baking?
A short chill is always worth it. Even 20–30 minutes in the fridge helps firm up the butter again (especially if your kitchen is warm). Cold butter = flakier scones with better rise and structure. If your dough feels soft or sticky before baking, give it that quick chill — it makes all the difference.
How do I know when scones are done baking?
They should be golden brown on top and lightly browned on the bottom. The centers should feel set but still tender when gently pressed. If you’re unsure, you can carefully lift one to check the underside — if it’s pale, give them another couple of minutes.
What’s the difference between a biscuit and a scone?
They’re close cousins! Biscuits are typically flakier, lighter, and often made with buttermilk. Scones are richer, usually made with cream or eggs, and can be sweet or savory. Think of scones as the slightly fancier, more buttery version of a biscuit.
Can I use sourdough discard straight from the fridge?
Yes, you can (and you should)! No need to feed it first. Just give it a quick stir and measure it out. Cold discard works beautifully in scones and actually helps keep the dough cool while you’re mixing — which means flakier layers once baked.
What does sourdough discard do in scones?
It adds a gentle tang and a bit of extra moisture, giving the scones a more complex, bakery-style flavor. It won’t make them taste “sour,” but it does deepen the flavor in a way that pairs perfectly with savory add-ins like feta, herbs, and sun-dried tomatoes.
Can I make this recipe without sourdough discard?
Definitely! If you don’t have discard handy, you can replace it with a mix of equal parts flour and buttermilk. The flavor will be a little different, but you’ll still end up with soft, flakey, delicious scones.
Mediterranean Spinach + Feta Sourdough Discard Scones
Equipment
- Large Mixing Bowl
- Kitchen scale
- Sheet Pan
- Grater
Ingredients
Dry Ingredients
- 113 grams unsalted butter frozen or very cold (1 stick)
- 350 grams all purpose flour
- 7 grams salt
- 25 grams granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons fresh oregano (1 teaspoon dried)
- 1 teaspoon fresh thyme (1/2 teaspoon dried)
- 1 large garlic clove, finely minced (about 1 teaspoon)
- 60 grams spinach, chopped
- 60 grams feta, crumbled plus more for sprinkling on top
- 20 grams sundried tomatoes, minced and patted dry
Wet Ingredients
- 100 grams half and half
- 125 grams sourdough discard, cold
- 1 large egg
Instructions
Combine All Dry Ingredients
- Start by combining all your dry ingredients in a medium size mixing bowl. Mix together flour, sugar, salt, baking powder, oregano, thyme, garlic and sundried tomatoes. Mix well.
- Grate the stick of butter and add to your dry ingredients. Gently cut in the butter into the mixture until it’s coated and butter is pea-sized.
- Fold in the spinach and crumbled feta cheese gently mix – you don’t want to crush the feta too much. You want small, but noticeable cheese in your scones. Place in freezer to keep cold while you work with your wet ingredients.
Combine Wet Ingredients
- In a separate mixing bowl, combine sourdough discard, half and half and eggs. Mix well making sure everything is thoroughly combined and there aren’t large clumps of sourdough discard.
Combine Everything
- Add wet ingredients into the dry ingredient bowl and gently mix until just combined. Do not overmix. Because spinach can vary in moisture, you may need to add a little more flour or moisture. If mixture is too dry and not coming together, add a tiny splash of milk. If mixture is too wet, add some extra flour.
Shape Your Scones
- Line a 9-inch cake pan with plastic wrap. Add scone dough into the cake pan and gently press until the dough fills the pan and is evenly distributed. Wrap the plastic around the dough so it doesn't dry out.
- Place scones into fridge to chill 30 minutes or up to 24 hours. You can leave them in the pan if you want, or remove them from the pan to save space.
Time to Bake
- Preheat oven to 425 °F
- Using a knife or a bench scraper, cut the round scone dough into 8 even pieces. Place on a parchment-lined sheet pan.
- Brush the tops of the scones with half and half or milk. Sprinkle with crumbled feta cheese, extra herbs and a tiny bit of flakey or coarse salt.
- Bake at 425F for 15-20 minutes until scones are cooked through and golden brown. Let cool on the sheet pan for 10 minutes and then enjoy warm.
Notes
Some of the links on this page are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no extra cost to you. These commissions help support the content I create and allow me to continue providing valuable information. I only recommend products and services that I trust and believe in.
Leave a Reply