Savory 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.
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! Move over, doughnuts!
- 🧀 What is it? A savory take on the classic British scone - buttery, flaky biscuits studded with salty feta cheese, sweet-spicy candied walnuts, and fresh parsley. Crispy on the outside, tender and crumbly inside, with a perfect balance of salty, sweet, and a little kick of cayenne.
- ❤️ Why you'll love it? They come together quickly in the food processor, taste like something out of a tea-room bakery, and pair beautifully with a green salad or fruit for a light lunch. The candied walnuts add a sweet crunch that takes them well beyond your average savory scone.
- 👩🍳 How do you make it? Toast walnuts in a skillet with sugar and a pinch of cayenne until candied. Pulse flour, baking powder, salt, sugar, and cold butter into a coarse meal, then fold in feta, walnuts, and parsley. Stir in heavy cream until a moist dough forms, knead briefly, shape, and bake at 425°F until golden.
Jump to:
I discovered this easy scone 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.
Why You'll Love This 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
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 a 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; 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 it develops as it ages.
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. This savory feta walnut scone recipe combines flaky pastry with salty cheese and crunchy walnuts for a delicious brunch treat. See my pairing suggestions below. Feta remains one of the most iconic cheeses in Mediterranean cuisine.
Step by Step Photos:
- Step 1: Gather all your ingredients and have them measured, chopped, and ready to go. Preheat your oven to 425°F.
- Step 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 melted and coats the nuts.
- Step 3: Place the flour, 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 cornmeal. Do not over pulse.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 8: Bake for 15 minutes or until a cake tester comes out clean.
Tips For Perfect Savory Scones
- Use cold butter for flaky layers
- Do not overmix the dough
- Freeze the scones briefly before baking for a better rise
- Use freshly crumbled feta for the best flavor
- Toast walnuts lightly for a deeper nutty flavor
- Bake until lightly golden on the edges
Frequently Asked Questions:
You can store these in the refrigerator sealed in an airtight container for 1 week.
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.
You may have over-kneaded them. Just knead them enough to bring the dough together otherwise, you build up too much gluten, and they will be tough.
When you store them, be sure to seal them in a container so they do not lose too much moisture.
Yes, but the best scones are fresh from the oven. They will keep nicely for 3-4 days in a sealed container.
Warm butter or overmixing the dough can prevent flaky layers from forming.
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. Looking for something sweet? Try my Bacon and Candied Walnut Scones. If you love savory scones, then check out my caramelized onion, pancetta, and fig scones.
📖 Recipe
Savory Feta Walnut Scones - Easy Savory Scone Recipe
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
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.
Notes
Coarsely chop walnuts.
Place in a small non-stick skillet with ½ Tbsp. of sugar and ⅛ tsp. cayenne.
Heat on medium and move walnuts around with a wooden spoon until completely coated with the melted sugar and cayenne until the sugar begins to caramelize. Remove from heat and allow to cool until ready to use.
Nutrition
Originally published June 2016 and updated January 2022.
Megan Marlowe says
I absolutely LOVE feta so these are right up my alley! Can't wait to try them!
Analida says
I hope you like them! Isn't feta great? 🙂
laura@motherwouldknow says
The recipe is lovely, but even better is the info about feta. I love learning about ingredients and feta is one of my favorites.
Analida says
Thanks Laura! Feta is one of my favorites as well.
Beth (OMG! Yummy) says
Love this idea - I've done this same with cookies inspired by Dorie Greenspan and David Lebovitz and then use the more savory cookies as cocktail appetizers. These would be great on their own or as an unusual and lovely side dish.
Analida says
You can serve these with a side of greens! 🙂
I have never made savory cookies, but they sound delicious.
Do you have any recipes for savory cookies on your blog?
Lea Norlinger says
I am from Iowa. I make lots of scones, never made any like this... You I spire us. Thanks.