Bruschetta Scones


We are pretty new to the world of scones.  When I think of scones I always think of a sweet breakfast pastry.  So I was intrigued by these savory scones.  These had a great combination of flavors that the adults enjoyed.  The kids did not enjoy these as much.  I think that there were too many ingredients in these that the kids didn’t like – and it was too difficult for them to pick out the things that they didn’t want to eat!   These were a great addition to have with soup and were a nice change from the usual muffins and bread that I normally make.

Bruschetta Scones
Recipe adapted from Very Culinary adapted from BHG


  • 3/4 cup almond milk
  • 1/3 cup virgin olive oil
  • 1 cup baby spinach leaves, finely chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup green olives, chopped
  • 3 tablespoons crumbled feta cheese
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon Penzy’s Pasta Sprinkle

1. Preheat oven to 425 F. and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the milk, olive oil, spinach, sun-dried tomatoes, olives, and cheese.

3. In a large bowl, combine 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, being careful not to over mix.

4. Turn out the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8 pieces. Place scones on prepared baking sheet and bake for 15 minutes until golden. Cool slightly before serving.



  1. Love the idea of savory scones–yours are gorgeous!

  2. I love scones and this one looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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