Savory Feta Walnut Scones

Savory scones are a win! I love scones in any way shape (there's only one shape, really) or form.  Savory ones too? Yup, absolutely! Savory feta walnut scones are the perfect afternoon snack, breakfast, or a great addition to the dreaded department meeting. Move over doughnuts!

I discovered this easy scones recipe a few weekends ago. I went to a retirement party for a dear colleague. She will be moving to sunny California. Who can blame her after 30 years in the frozen north? I am so happy for her.

Anyhow, I digress. About the party everyone brought something delicious.  One of my colleagues brought blue cheese and pecan scones. They were to die for! So, I thought: "Hmmm..., maybe I can tweak the recipe just a bit and come up with a similar flavor profile. So, voila! Savory feta walnut scones, just for you!

Don't worry if they don't come out looking the same. Scones are kind of rustic, so if they seem a bit uneven, that is definitely part of their charm. Crunchy edges, soft interior with bits of texture from walnuts. Pops of saltiness from the feta make for a delicious snack, or light meal with a side of greens.

Feta history

The origins of Feta date back to Ancient Greece, where it is mentioned in many literary sources. For example, the Cyclops in Homer's The Odyssey prepares a cheese from sheep's milk that is believed by historians to be feta. Feta is also thought to have been traded across the Mediterranean sea in special cask.

Feta has been produced using the same techniques for thousands of years. It can be made with sheep's milk or even goat milk, however there are strict rules that regulate how it is produced. Greek producers have the stipulation that at least 70% of the product be made of sheep's milk. This process has been regulated since 1935. The great thing about feta is that is develops as it ages. I will soon be trying my  hand at making feta, so stay tuned.

For a pop of color in your scones recipe, sprinkle nigella seeds on the finished product when you take them out of the oven. Whether you want a light lunch/dinner, you can pair up these savory feta walnut scones with a side of greens or a fruit salad. Any which way you choose to enjoy them, I hope you will agree with me that these savory feta walnut scones truly rock!

Step by Step Photos:

1. Gather all your ingredients and have them measured, chopped and ready to go. Preheat your oven to 425°F.
2. Coarsely chop the walnuts if they are whole or halves. Heat a small non-stick skillet on medium and add ½ tablespoon sugar ⅛ teaspoon of cayenne pepper and the ½ cup of walnuts. Continue heating and stirring until all the sugar has melt and coasts the nuts.
3. Place the four, baking powder, salt and sugar in a food processor. Pulse a few times to combine. Add the butter a few slices at a time and pulse. Continue pulsing until it resembles corn meal. Do not over pulse.
4. Transfer the flour mixture to a large bowl. Add the feta cheese, candied walnuts and parsley then stir to combine. Slowly pour in the heavy cream while mixing with a spatula or wooden spoon.
5. Transfer the mixture to a floured surface and knead until it comes together. Using a rolling pin form a 12 inch by 6 inch rectangle.
6. Cut in half lengthwise to form two 12 inch by 3 inch rectangles. Cut each rectangle into 6 pieces and then cut those 6 in half on a diagonal to make 12 triangles.
7. Arrange on a baking tray lined with parchment paper. Freeze for 10 minutes. Remove from the freezer and brush the tops with heavy cream and sprinkle with nigella seeds.
8. Bake for 15 minutes or unit a cake tester comes out clean.

Frequently Asked Questions:

Looking for something sweet? Try my Bacon and Candied Walnut Scones.

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📖 Recipe

Savory Feta Walnut Scone Recipe

Melt in your mouth savory feta walnut scones. These have a crispy, crumbly and salty combination of flavors. 

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: baking, scratch recipe, sweet and savory

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 24 scones

Calories: 176kcal

Author: Analida Braeger

Ingredients

• 3 cups flour
• 4 ½ teaspoon baking powder
• 1 ½ teaspoon Kosher salt
• 1 tablespoon sugar
• 4 oz butter cold unsalted butter cut into small pieces
• 1 ½ cups heavy cream + 2 Tbsp. for brushing
• 5 oz feta crumbled
• ½ cup walnuts candied*
• 2 teaspoon curly parsley dried
• ¼ teaspoon Nigella seeds for sprinkling

*To make the candied walnuts:

Coarsely chop walnuts

Place in a small non-stick skillet with ½ Tbsp. of sugar and ⅛ tsp. cayenne.

Move walnuts around with a wooden spoon until completely coated with the sugar and cayenne and until the sugar begins to caramelize. Remove from heat and allow to cool until ready to use.

Instructions

• Preheat oven to 425°F.
• In a food processor place flour, baking powder, salt, and sugar. Pulse a few times to combine all the ingredients.
• Add in the butter and continue to pulse until the mixture forms resembles a coarse meal.
• Transfer to a large bowl. Add the feta cheese, candied walnuts, and parsley.
• Slowly add in the heavy cream while mixing with a spatula or wooden spoon.
• Transfer to a floured surface and knead the dough until in comes together. The dough will be moist, but able to be rolled.
• Using a rolling pin, roll out dough into the shape of a rectangle that is about 12" x 6" by ¾".
• Cut the rectangle in half lengthwise. You will now have 2 rectangles that are 12" x 3".
• Cut each rectangle into 6 pieces. Cut each rectangle across in order to make two triangles.
• Line a baking sheet with parchment paper and place rectangles on top. Place in the freezer for about 10 minutes.
• Brush with cream and sprinkle with nigella seeds.
• Bake for about 15 minutes, or until cake tester comes out clean.
• Serve with jam.

Nutrition

Calories: 176kcal | Carbohydrates: 13g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 251mg | Potassium: 136mg | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 0.9mg

Originally published June 2016 and updated January 2022.