These easy Bruschetta Scones are made with sun dried tomatoes, fresh basil, and feta cheese! They’re tender, flakey, savory, and so delicious as a morning bite or dinner side.
Savory Bruschetta Scones Recipe
It’s hard to deny a homemade flakey scone, drizzled with sweet icing – and I sure have plenty of those to choose from including these strawberry scones, lemon blueberry scones, and gingerbread scones! But today is a first where I’m sharing a savory scone recipe. These Bruschetta Scones don’t include any sugar in the dough and no icing on top.
Bruschetta is an Italian appetizer traditionally comprised of toasted bread topped with a mixture of tomatoes, garlic, Parmesan, basil, and balsamic vinegar. This scones recipe is a fun and delicious twist on the classic including sun dried tomatoes, fresh basil, and feta cheese.
Ingredients Needed
Here’s what you’ll need to make this bruschetta scones recipe:?(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour – Spooned and leveled, don’t scoop when measuring or you could end up with excess flour which results in a dry, crumbly scone.
- Baking powder – Helps the scones rise.
- Coarse salt – To heighten all the other flavors.
- Half n Half – This is simply equal parts heavy cream and whole milk. The best tender scones are made with a thick liquid like half n half or heavy cream. Whole milk is okay to use, if necessary.
- Olive oil – Adds necessary moisture and what makes the scones nice and flaky.
- Spinach – Fresh spinach leaves have a mild, somewhat earthy undertone. They should be finely chopped.
- Basil leaves – Fresh basil is so aromatic with hints of mint and pepper. These leaves should be finely chopped.
- Sun-dried tomatoes – With a concentrated tomato taste, slightly sweet and tart flavor, and pleasant chewiness, these provide a lovely addit ion to the scones. Use the ones in the bag, not soaked in oil, and make sure they are very finely chopped.
- Green olives – These add an awesome, briny salty flavor. Again, they should be finely chopped. If you hate olives, simply omit them.
- Feta cheese – Crumbled feta adds a nice salty flavor.
- Pine nuts – These add a nice soft, nutty flavor with sweetness undertones, similar to cashews.
How to Make Bruschetta Scones
These scones are super easy to make in only a few steps.
(Scroll to the bottom for our easy printable recipe with details and the complete directions.)
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt until incorporated. Make a well in the center.
- Add other ingredients. In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts. Add this mixture to the dry ingredients. With your fingers or a fork, combine until moistened and just incorporated (do not over mix!)
- Form dough. Turn out dough onto a lightly floured surface and pat into a 1-inch thick circle. With a sharp knife, cut into 6 wedges.
- Bake. Place scones on parchment-lined baking sheet and bake at 400F 15 to 18 minutes until golden.
- Enjoy. Cool slightly before serving and enjoy!
Tips for Success
To ensure your homemade scones come out perfectly, follow these simple tips:
- Measure the flour accurately. Spoon and sweep when measuring your flour, don’t scoop.
- Have your refrigerated items well chilled. Cold ingredients are key.
- Avoid thin liquids. Using water, fat-free milk, or non dairy milk can result in dry, flat baked scones. Half-n-half or heavy cream is best. Whole milk can also be used, if necessary.
- Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.
Proper Storage
Homemade scones are best enjoyed the day they’re made, but if you have leftovers, you can store them.
- Counter. These Bruschetta scones will keep at room temperature in an airtight container for 2 days. Keep them away from heat, humidity, and moisture. You can store them in the fridge, but it does tend to dry them out and not our preference.
- Freezer. To freeze, allow baked scones to cool completely. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Make the dough ahead of time. If needed, you can form the dough, tightly cover them, and place in the refrigerator the night before baking.
More Scones Recipes To Try:
- Strawberry Shortcake Scones
- Lemon Blueberry Scones
- Pumpkin Scones
- Chocolate Chip Zucchini Scones
- Orange Creamsicle Scones
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Bruschetta Scones
Ingredients
- 3/4 cup half n half
- 1/3 cup extra-virgin olive oil
- 1 cup baby spinach leaves , very finely chopped
- 3 large basil leaves , very finely chopped
- 1/4 cup sun-dried tomatoes , very finely chopped
- 3 tablespoons crumbled feta cheese
- 2 tablespoons pine nuts
- 2 cups all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the half n half, olive oil, spinach, sun-dried tomatoes, feta cheese, and pine nuts.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)
- Turn out dough onto a lightly floured surface and pat into a 1-inch thick circle.
- With a sharp knife, cut into 6 wedges.
- Place scones on prepared baking sheet and bake 15 to 18 minutes until golden.
- Cool slightly before serving and enjoy!
I prepped the dough the night before and let them sit out for about 20 minutes before baking. These were a hit!
These were really good!
Can pine nuts be replaced with something else or omitted for those who have nut allergies?
Yep, just leave them out.
These were tender, flakey, and just the right amount of salty. Thanks for a savory option – my family is trying to cut back on sugar.
Amy, I’m just wondering why mine turned out green? I chopped everything in my food processor. Could that be it?
Maybe! Blending (instead of chopping) the basil, spinach, and olives all together into more of a liquid could cause the color to bleed into the dough.
Made these today. I didn’t have spinach and basil, so I chopped up a bunch of fennel fronds and they were delish. They were really good. I had to cut my husband off at three!
Made these today using coconut oil instead of olive and kefir instead of milk and came out real dry. Wondering if maybe next time half kefir and and half milk would be better.
I love this savory scone! YUM. Sounds like something my kids would inhale too.
I’ve actually never had or thought of making a savory scone, but these definitely have my mouth watering! I love the ingredients here, too!
Love this savory take on scones! YUM
I’m crazy for scones and slightly obsessed with a good bruschetta – your combined them – swoon!!
Omgosh I love savory scones!! I am in love with these. My son says the same thing, then proceeds to inhale whatever I make. Kids.
The.Boy begs for normal food sometimes also, but what does he know, really? He doesn’t look malnourished to me!
I would have THREE for breakfast.
How awesome would those scones be with a soft fried egg for breakfast?! Perfection.
I absolutely love savory scones, it’s a nice option to have with dinner or in this case be dinner!
I love everything about these!
Oh wow – one of these with a big bowl of Minestrone sounds like the perfect winter meal.
These sound amazing. Love me some savory scones!
Now THIS is a scone I can stand behind!
These sound wonderful, I love that they are savory!
no lie, I almost made something nearly identical today – they look SO good, but my kids would have complained too
Super idea…as soon as I saaw the title, I knew I would love it….two of my favorite food groups…bruschetta and scones…Will make them over the weekend..
Oh, yum! People do not eat savory scones often enough. This recipe is wonderful!
What a great idea! Yum!
I swear to god, I get the same whiny request all the time! ;) ha ha ha. I would never complain about these – so much goodness going on here. I want to make them RIGHT NOW.
I’ve never had savory scones before, but these look really good, so off to my queue this recipe goes!
I’m making your one-pot pork chops, cabbage and cream sauce recipe tonight.
Love the savory twist on scones! I’ve never tried them that way before.
Haha…kids are too funny. Good thing you stuck to your guns because these scones look absolutely irresistible!
Hahahah – your kids sounds like my husband!! I’m loving this recipe :)
I love savory scones!! You totally rock with this recipe.
Haha I love that your kids initially wanted plain scones!! I’d choose these ANY DAY! They both look and sound incredible.