These savory beet, feta walnut scones are buttery, flaky pastries filled with salty feta cheese and crunchy walnuts. This easy savory scone recipe makes a delicious brunch, lunch, or afternoon snack and pairs beautifully with soups, salads, or a simple cup of tea.
Why You’ll Love This Savory Scone Recipe
- Buttery, flaky texture with savory flavor
- Salty feta and crunchy walnuts in every bite
- Perfect for brunch, lunch, or tea time
- Easy to make with simple ingredients
- Great alongside soups and salads
- A unique alternative to sweet scones
What to Serve With Savory Feta Walnut Scones
These savory scones pair beautifully with lighter soups and salads. Serve them alongside Turkish gavurdagi salad, cannellini bean salad, or a bowl of creamy cauliflower soup for a complete meal. They also make a wonderful addition to brunch spreads or holiday gatherings.
How to make Beet, Feta and Walnut Scones
Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup milk (2 percent or skim)
- 1/3 cup olive oil
- 1 egg, beaten
- 1/4 cup thinly sliced green onion
- 1 tablespoon chopped fresh rosemary
- 1 small clove garlic, minced
- 2/3 cup crumbled feta cheese (not fat-free)
- 1/2 cup coarsely chopped toasted walnuts
- 8 rosemary sprigs
Directions
- Heat oven to 400°F.
- Drain beets well. Chop coarsely; set aside on paper towels.
- In large bowl, whisk together flour, baking powder, salt and pepper.
- In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
- Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
- Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.
Yes, these freeze well and will store nicely for 2 months sealed in a container. It is best to freeze the unbaked scones and bake them fresh. Freeze the unbaked scones in an airtight container. Allow them to thaw while preheating the oven. Brush them with the cream and sprinkle with nigella seeds before baking. The edges will be nicely browned when done.
Can savory scones be made ahead of time?
Yes, but the best scones are fresh from the oven. They will keep nicely for 3-4 days in a sealed container.
SOURCE: Seneca Foods
