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.