Savoury Dill and Feta Scones

Course: Brunch, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 scones
Calories: 293
Author: Lord Byron's Kitchen
Fresh dill and salty cheese is a match made in heaven; that's why I've combined the two in this Savoury Dill and Feta Scones.  Light and fluffy, it's hard to eat just the one!
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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 cup salted butter, cold, cut into cubes
  • 3/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 cup fresh dill
  • 1 cup feta, crumbled


  • Preheat oven to 400 degrees.  Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.  Set aside.
  • In a food processor, add the flour, butter, sugar, salt, and baking powder.  Pulse until the mixture comes together and looks like course sand.
  • Transfer the mixture to a mixing bowl.  Stir in the milk - just until incorporated.  Add the 3/4 cup of the feta and the dill.  Fold into the batter.
  • You can pat the entire mixture into a thick disc-like shape and cut the dough into 8 even wedges, or you can scoop the batter onto the prepared baking sheet using a large spring-release scoop, like I have done.  
  • Give the scones room to grow during the baking process. Top with the leftover feta and bake for 18 minutes.
  • Allow the scones to cool for 5 minutes before transferring to a wire cooling rack to finish cooling. Otherwise, after the 5 minutes of cooling, these scones can be served right away.


Calories: 293kcal | Carbohydrates: 29g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 469mg | Potassium: 248mg | Fiber: 0g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 2.5mg | Calcium: 197mg | Iron: 1.9mg