Olive and Feta Scones with Rosemary

Laced with popular Mediterranean flavors--feta, olives, rosemary--these winning scones are the perfect accompaniment to grilled steak, lamb or chicken.

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, chopped, drained on paper towels
2 teaspoons finely chopped fresh rosemary
1/2 cup plain yogurt
5 tablespoons milk, divided

1. Heat oven to 400°F. Whisk flour, baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Stir in cheese, olives and rosemary.

2. In small measuring cup, combine yogurt with enough of the milk (2 to 3 tablespoons) to reach 2/3 cup. Stir yogurt mixture into flour mixture until dough comes together. (Using your fingertips is fine. Dough will be moist.)

3. On lightly floured surface, pat dough into 7-inch round 1 inch thick; cut into 8 wedges.* Place wedges on parchment paper-lined baking sheet. Brush tops with remaining milk.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (being careful not to hit cheese). Cool on baking sheet on wire rack 10 minutes. Serve warm.

TIP *To make appetizer scones, pat dough into 10-inch round 1/2 inch thick. With 1 1/2-inch round cookie cutter, cut out 48 circles, pressing dough scraps together as necessary. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.

8 scones

PER SCONE: 250 calories, 15 g total fat (9 g saturated fat), 5.5 g protein, 24 g carbohydrate, 40 mg cholesterol, 430 mg sodium, 1 g fiber


  • Substitute basil for the rosemary and add the grated peel of A lemon.
  • Substitute stuffed green olives with pimientos for the Kalamata olives and try an aged Jack cheese in lieu of the feta.
  • For a smoother more refined texture, use 3 tablespoons olive tapenade for the olives and substitute a mild crumbled soft goat cheese for the feta cheese.
  • For a colorful variation, try 2 tablespoons sun-dried tomato pesto in lieu of the olives and substitute 1/2 cup chopped provolone cheese for the feta.

Read about another scone-making technique.

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