Mediterranean Spinach + Feta Sourdough Discard Scones
Flakey, savory sourdough discard scones packed with feta, spinach, and sun-dried tomatoes — a Mediterranean-inspired bake that’ll make your kitchen smell amazing.
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
Want to level these cones up even more? Lightly drizzle your favorite olive oil over the top right before serving.
These scones are best enjoyed warm. But if you have any leftovers, store in an airtight container in the fridge.
