Food & Drink

Savoury Scones

A savoury bake from East London’s Lily Vanilli

Ingredients (Makes 14)

480g plain flour
1 1/4 tbsp caster sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp black pepper
220g cold unsalted butter
1 egg
240g sour cream
handful of raw spinach (add this in whole)
360g feta, crumbled
120g grated cheddar


1. Preheat the oven to 180°C (fan) 

2. Combine the dry ingredients (flour, sugar, baking powder, baking soda, salt, black pepper) evenly.

3. Add the cold butter and beat in a mixer with the paddle attachment (or by hand) to make even breadcrumbs.

4. Add the egg, sour cream and spinach and mix to combine evenly.

5. Then add half the feta and half the cheddar and mix until only just combined.

6. Bring this together as a dough and pat to form a rough cube, then let it rest for 5 minutes on the counter, uncovered.

7. Roll to 2cm thickness, sprinkle in a quarter of the cheddar and a quarter of the feta and sprinkle with Maldon salt. Now do a book fold (fold each end of the rolled out dough into the centre and then fold again to make four final layers).

8. Repeat the last step with the remaining cheese, but no salt this time.

9. Roll to 3.5cm thickness and cut into triangles with 3.5cm edges.

10. Bake for 25 minutes or until browned on the bottom.


Lily is currently fundraising for The Birthday Cake Project with The Mayor’s Fund for London. Read more here.