Mediterranean Scone Recipe

Wilt and cool spinach

Place chopped spinach in a large skillet over medium heat with no added fat. Cook, stirring, until wilted (about 1–2 minutes). Remove from heat and spread on a plate to cool, then press gently or squeeze with paper towels to remove excess moisture. You want the spinach mostly dry.

Combine basil and olives

In a medium bowl, mix the chopped basil, halved olives, and crumbled Canadian feta. Add the prepared basil pesto and freshly ground black pepper; stir until evenly combined. Fold in the cooled, well-drained spinach. Taste and adjust seasoning if desired.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until evenly combined.

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or fingertip technique, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

In a separate small bowl, whisk the cold milk, cold heavy cream, and the large egg until combined.

Pour about three-quarters of the liquid mixture into the flour-butter mixture and gently fold with a spatula until dough begins to come together. Add the remaining liquid only as needed—the dough should be shaggy and slightly sticky but not wet.

Stir in the filling mixture (spinach, basil/pesto/olives/feta) gently but thoroughly so the fillings are evenly distributed. Do not overmix; stop when there are streaks and the dough holds together.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round (about 8 inches / 20 cm diameter). If you prefer, you can divide dough in half and make two smaller rounds for faster baking and more crust.

Using a bench scraper or sharp knife, cut the round into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing about 1 inch apart. Alternatively, arrange wedges on the sheet and separate slightly with a spatula to keep shape.

Brush the tops of each scone with the extra heavy cream to promote browning. Sprinkle a pinch of coarse sea salt or flaky salt on top of each wedge, if using.

Bake in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 18–22 minutes (central scones may take toward the longer end). Rotate the pan halfway through baking for even browning.

Remove from the oven and let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Serve warm or at room temperature.