I ran across this spinach and feta scone recipe last week and immediately saved it.  My friend, Sarah, is getting married and we had planned to spend Saturday wedding dress shopping.  I really wanted to help make the day really special, because duh, she deserved to have a special day.  I woke up early on Saturday to bake some treats for the road, but when it came down to it, I just couldn’t imagine spinach in my scone.  And, well, I wasn’t really in the mood for feta either.  But I had pancetta and leeks and goat cheese… lots and lots of goat cheese.  Put it together and I had an amazing recipe that was a hit and went especially well with champagne.

Here’s what you do:

  • 2 1/2 cups self-rising flour
  • 1 tablespoon sugar
  • 1/2 cup cold butter, cut into 1/2-inch cubes $
  • 8 oz pancetta (cooked)
  • 1 cup goat cheese
    1 whole leek, chopped
  • 1 1/4 cups heavy cream
  1. Saute the pancetta and leek until crispy.Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in pancetta, . Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.
  2. Turn dough out onto lightly floured wax paper; gently press or pat dough into a 8-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.
  3. Bake at 450° for 14 to 16 minutes or until golden.

scone ingredients rolled out cut scones final scone 2

We didn’t find Sarah’s dress on Saturday, but it was a great day of good food, friendship and champagne.