Gluten Free Spinach and Feta Scones (Easy Savoury Scone Recipe)

Name: Gluten Free Spinach and Feta Scones (Easy Savoury Scone Recipe)
Prep time: 10 min
Cook time: 20 min
Yield: 6 scones
Ingredients: 350g gluten free self raising flour; 2tsp dill; 1tsp garlic granules; 1tsp oregano; 80g margarine; 150g feta; 40g spinach; 1 large egg; 75g greek yogurt; 100ml milk

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These gluten free spinach and feta scones are a delicious savoury bake that's perfect for lunch, picnics or a gluten free afternoon tea. Packed with salty feta, spinach and herbs, they're light, fluffy and completely coeliac friendly. Whether you're looking for gluten free savoury scones or a tasty alternative to traditional cheese scones, this easy recipe is sure to become a favourite.

This recipe is...

Preparation Time: 10 Mins
Cooking Time: 20 Mins
This recipe makes 6 scones

This recipe contains:

Dairy
Egg

Last updated 2 weeks ago

Added 22nd April 2024

Recipe by Alison Peters

Gluten free feta and spinach scones served with butter

Not everyone likes a sweet scone, so these gluten free savoury scones might be more your thing. If you want something different to a standard gluten free cheese scone though this may be more up your street.

While regular cheese scones are great to serve with extra cheese and some gluten free pickle (Branston pickle is a great one as it is now certified gluten free) these ones are great for a little more "umph", you can serve with some smoked salmon, or even just butter for a gluten free savoury treat!

How to store
These gluten free scones can be frozen for up to 3 months or will keep air tight for 3 days. To make sure you get the best texture and taste, I would advise warming slightly before serving whichever way you decide to store them.

Here are some tips and FAQs about Gluten Free Spinach and Feta Scones

Yes. Allow the scones to cool completely, then freeze in an airtight container for up to three months. Defrost at room temperature and warm through before serving.

Both work well. If using frozen spinach, defrost and squeeze out as much excess water as possible before adding to the dough.

These savoury gluten free scones are delicious with butter, cream cheese, smoked salmon, soup or as part of a gluten free afternoon tea. My favourite way is just with butter!

Gluten free dough can be drier than traditional scone dough. Add a little extra milk if needed until the dough holds together without being sticky. Also remember to cut them a little thicker than a normal scone, as they don't rise quite as high this will help with them crumbling when cutting.

Method

Place the gluten free flour, herbs and garlic in a bowl and mix then rub in the margarine.
Chop the feta into small cubes and roughly chop the spinach, add both to the flour mix along with egg and yogurt and beat in.
Gradually add the milk to bring into dough, you will probably need it all but may need slightly more or less, your mix should hold together and be handleable without being to wet or crumbly.
Roll to 1.5in thick and cut using a 3in cutter. You should get 6 rounds out of the dough.
Place on a lined baking tray and bake on gas mark 7/220c for 20 mins until golden brown. Best served warm!

Nutritional Information (Per scone)

Cals

394

Carbs

50_g

Fibre

1_g

Fat

18_g

Sugar

2_g

Protein

10_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

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