Feta and Olive Dill Scones

Feta and Olive Dill Scones

After reading Johanna's post on the biscuit / scone "controversy," I wasn't sure what to call these savory little quick breads. Probably they are best described as scones, but depending on where you live, they could also be dubbed a biscuit. Regardless of what you call them, if you love feta cheese and olives as much as I do, you'll want to try these Turkish pastries that I was inspired to make after finding a recipe for Dill-Feta Poğaças at Almost Turkish.

Perfect for breakfast, brunch or as an accompaniment to a Mediterranean meal. Quite simply appropriate at any time of day.

Feta and Olive Dill SconesFeta and Olive Dill Scones
Recipe by
Adapted from Almost Turkish Recipes
Cuisine: Turkish
Published on January 29, 2008

Simple and delicious "poğaças" — savory Turkish tea scones with feta cheese, black olives and fresh dill that are just as delicious served with dinner or breakfast

Preparation: 15 minutes
Cooking time: 45 to 50 minutes

Print this recipePrint this recipe

  • 1 cup plain yogurt (preferably goat milk)
  • 1/2 cup olive oil
  • 1/2 cup (1 stick) melted butter
  • 2 eggs (reserve 1 egg yolk)
  • 2 teaspoons baking powder
  • 1 cup feta cheese, crumbled
  • 1/3 cup fresh dill, finely chopped
  • 1/3 cup Kalamata olives, pitted and chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon dried red chili flakes
  • 1/4 teaspoon fresh cracked black pepper
  • 2 2/3 cups all-purpose flour
  • sesame seeds
  • kalonji (Nigella or black onion) seeds
  • Preheat an oven to 350°F and grease or line a baking sheet with parchment paper.

  • In a medium bowl, whisk together the yogurt, olive oil, melted butter, eggs (minus the yolk of 1 egg), baking powder, feta, dill, olives, red chili flakes, salt and pepper. Stir in the flour until just combined.

  • Shape 1/3 cup portions of the dough with your hands and drop onto the prepared baking sheet. Brush with the reserved egg yolk and sprinkle with sesame and kalonji seeds.

  • Bake for 45 to 50 minutes or until the tops of the biscuits are slightly browned.

Makes 12 to 14 scones

Feta and Olive Dill Scones


Peter M said...

Lisa, the natives in Greece would love these scones!

Anonymous said...

Hi Lisa,

I've been reading and enjoying your blog for a while but have never commented before, but this recipe has promted me! I always tend toward sweet breads and scones/biscuits, but I think these would change my mind! They sound--and look--delicious.

Anonymous said...

Oops. Sorry, I'm a bit tired--I meant "prompted" me! :)

Lisa Turner said...

Thanks for taking the time to comment Ricki. I appreciate it. These biscuits / scones / pastries were truly heavenly. Not too long ago, I ate cheese puffs for dinner, and not too long after that, I ate these for breakfast, lunch and dinner.

Johanna GGG said...

Sorry to confuse you Lisa - but in the end it is about taste not names - these look fantastic - will be on my to do list

test it comm said...

These savoury scones sound really tasty.

Kalai said...

Beautiful! I just love olives and all of these flavors. Sounds too good! :)

Anonymous said...

Hi .. you mentioned olive oil in receipt but yet you didn't mention when to add it. . I'm a bit confused.

Lisa Turner said...

Oops. Sorry about that. I have corrected the post. The olive oil goes in with the yogurt, butter etc. Thanks for pointing out my error. Best, Lisa

Unknown said...

I was longing for a savoury scone recipe for my weekend breakfasts and then I happened upon this recipe! So I have just made a batch (14 just like Lisa said). Only ingredient I did not have was the dill so I replaced it with a 1/3 a cup of fresh spinach finely chopped. What I am wondering is, would these freeze well? I don't think I can eat all 14 in one sitting :)

Lisa Turner said...

I haven't frozen scones before myself, but I think you could for up to a month and reheat. And here is another tip: http://www.thekitchn.com/whats-the-best-way-to-freeze-scones-good-questions-220248