Feta Cheese & Blueberry Scones (video)

These sweet and savory scones are tender and buttery with the taste of creamy Feta cheese and fresh blueberry goodness baked in.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 314

Author Lily Ernst

Ingredients

2 cups (250g) all-purpose flour plus more for work surface and kneading
3 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp salt
1/2 cup (114g) unsalted butter cubed
1 cup (148g) blueberries
1 cup (135g) Tre Stelle Feta Crumbled
2/3 cup (170ml) buttermilk plus more for brushing on top of scones
1 large egg

Instructions

In a large bowl, toss together the flour, sugar, baking powder and salt.
2 cups (250g) all-purpose flour, 3 Tbsp granulated sugar, 1 Tbsp baking powder, 1 tsp salt
Cut in the butter with a pastry cutter or fork until it resembles coarse meal. Stir in the blueberries and Feta cheese. Set aside.
1 cup (148g) blueberries, 1 cup (135g) Tre Stelle Feta Crumbled, 1/2 cup (114g) unsalted butter
In a measuring cup, whisk together the buttermilk and egg.
2/3 cup (170ml) buttermilk, 1 large egg
Pour the wet ingredients over the dry mixture and gently stir with a rubber spatula until all is moistened.
Scrape the dough onto a generously floured work surface. With floured hands, turn to coat all surfaces with flour. Gently knead 3-4 times to work the dough into a ball. Then pat out into an 8" circle.
Cut into 8 wedges and place 2" apart onto a parchment paper lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.

Notes

The scones are best enjoyed the day of.
Leftovers can be stored wrapped up in the fridge for up to 3 days.
To re-heat, place on a baking sheet, lightly tent with foil, and warm for 10 minutes at 350F.

Nutrition