Steam curls up from the valve and your stomach starts talking back. You spot that float valve pop up and know the pressure build is happening just right. It6s like the kitchen6s whisper telling you something tasty is on its way.
You feel the rush of anticipation as that hiss turns softer. The steam cues are gentle now, not angry or loud, and you know it6s almost time. You catch yourself daydreaming how those feta chunks will melt just a bit, mingled with juicy sun-dried tomatoes and spinach.
The natural release is what you really gotta pay attention to. You don6t wanna rush it or you6ll miss that tender crumb texture you crave in a scone. Slow release means patience here, and heck, it works real good for fluffy, moist results.
The Truth About Fast Tender Results
- Pressure cookers speed up baking by using steam and pressure build to raise temp faster than ovens.
- You gotta trust the steam cues and float valve signals to know when the cooker6s ready.
- Slow release avoids the dough from getting tough and soggy by letting it cool off gently.
- Butter stays cold and cuts into flour real nice before you add liquids for tender scone texture.
- The fat traps steam inside the dough pockets during cooking for fluffiness.
- Natural release keeps flavors locked in while preventing the dough from over-expanding and collapsing.
All the Pieces for This Meal
- 2 cups all-purpose flour 65u2014 you6ll need that soft base for your scones to rise and get fluffy.
- 1 tablespoon baking powder 65this is your leavening agent to help puff things up.
- ½ teaspoon salt 65just enough to bring out the tasty bits but not kill the flavor.
- ¼ teaspoon black pepper 65adds a little mild kick, trust me, it works.
- ½ cup unsalted butter, cold and cut into cubes 65keep it cold or you lose the good crumbly texture.
- ¾ cup milk 65pour it in slow to make sure dough comes together just right, not sticky.
- 1 cup fresh spinach, chopped 65for that color and fresh taste you gonna love.
- ½ cup sun-dried tomatoes, chopped 65packs a punch of tangy yum.
- ¾ cup crumbled feta cheese 65salty, creamy, and perfect big chunks warming up inside.
How It All Comes Together Step by Step
- First, preheat your oven to 4006F and line your baking sheet with parchment paper so nothing sticks.
- Grab a large bowl and whisk together your flour, baking powder, salt, and black pepper. Mix it up real good so baking powder is spread even.
- Cut in the cold butter. Use a pastry cutter or your fingers. Work it till the mixture looks like coarse crumbs. Don6t overdo or butter melts!
- Stir in your chopped spinach, sun-dried tomatoes, and feta cheese. Your kitchen6s gonna start smelling heavenly now.
- Pour in the milk gradually. Mix it gently until dough forms. It should be soft but not sticky. If too wet, sprinkle some flour.
- Turn dough onto floured surface and knead lightly a few times. Pat it into about a 1-inch thick circle. Cut into 8 wedges or use a round cutter for those classic scone shapes.
- Pop your scones on the baking sheet. Brush tops with beaten egg for shiny golden finish.
- Bake for 20 to 25 minutes until tops are golden brown and smell amazing.
- Let cool a bit before you dig in. The wait is worth it, I promise.
Smart Shortcuts for Busy Days
- You can prep the dough up to the cutting step and stash it in the fridge overnight. Next day just slice and bake.
- Instead of chopping sun-dried tomatoes fresh, grab pre-chopped packed ones. Saves a good bit of time!
- If you6re crunched for time, toss the spinach in your blender with milk for a quick rough chop plus liquid.
When You Finally Get to Eat
You break off a warm scone and notice the crumb is tender and flaky inside. The buttery chunks hold pockets where steam got trapped during cooking, giving you that perfect chewy softness.
The tang of sun-dried tomatoes mingles with salty feta, and that spinach adds freshness that brightens every bite. It6s like a little savory party in your mouth, honest.
You catch yourself reaching for another one before you realize you6re kinda full. These scones work great for breakfast, snacks, or heck even lunch with some soup or salad.
Making It Last All Week Long
- Wrap cooled scones tightly in plastic wrap and store at room temp for a day or two. Great for quick grab and go snacks.
- Pop extras in an airtight container and freeze them. When you wanna eat, just thaw overnight and warm in toaster or oven for fresh taste.
- Put scones in a ziplock bag and refrigerate up to a week. Reheat gently so they don6t dry out or get rubbery.
The FAQ Section You Actually Need
- Can I use frozen spinach instead of fresh? Yeah, you can but squeeze out extra moisture before adding to keep dough from getting soggy.
- How do I know when the pressure cooker is ready? Watch for the float valve to pop up and steady steam cues. When you see those, pressure build is complete.
- Can I substitute milk with a non-dairy option? Sure thing, almond or oat milk works fine just keep same amount and check dough consistency.
- What if I rush the natural release? Dough could get tough or deflate. Slow release helps keep scones fluffy and tender so take it easy.
- Can I add herbs for extra flavor? Heck yeah, toss in some dried oregano or thyme along with other dry ingredients.
- Why do scones sometimes turn out dense? Usually that6s cause butter melted too soon or dough got over mixed. Keep it cool and mix just till combined for best texture.
Feta, Sun-dried Tomato & Spinach Scones in Your Pressure Cooker
These savory scones combine flaky tenderness with the bold flavors of feta, spinach, and sun-dried tomatoes, finished perfectly in a pressure cooker for quick fluffy results.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup unsalted butter cold and cut into cubes
- ¾ cup milk
- 1 cup fresh spinach chopped
- ½ cup sun-dried tomatoes chopped
- ¾ cup feta cheese crumbled
- 1 egg beaten for brushing
Instructions
Instructions
- Preheat your oven to 400°F and line your baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add cold butter and cut it into the dry ingredients using fingertips or pastry cutter until it forms coarse crumbs.
- Stir in chopped spinach, sun-dried tomatoes, and crumbled feta cheese.
- Gradually pour in the milk, stirring just until the dough forms. Do not overmix.
- Turn the dough onto a floured surface and knead lightly a few times. Shape into a 1-inch thick circle.
- Cut into 8 wedges or use a round cutter for classic scone shape.
- Place scones onto the prepared baking sheet and brush tops with beaten egg.
- Bake for 20–25 minutes until golden brown on top.
- Let cool slightly before serving.
Notes
Wrap leftover scones and store in the fridge or freeze for later. Reheat gently for best texture and flavor.
