This week is International Scone Week, hosted by Tandy Sinclair of the lovely Lavender and Lime blog. You can find one of Tandy’s delicious scone recipes here: https://tandysinclair.com/rosemary-and-lemon-scones/. You can join in if you have a scone recipe to share here: https://tandysinclair.com/international-scone-week-2020/
Last week, in anticipation of International Scone Week, I made up and tried out this delicious spinach and feta scone recipe.
450 grams self-raising flour
100 grams cubed butter
225 grams crumbled feta cheese
5 ml ground black pepper
150 grams cooked and drained spinach, chopped
120 ml milk
120 ml water
Preheat the oven to 220 degrees Celsius.
Boil the spinach in salted water and drain. Chop into small pieces. Sift the flour into a bowl and rub in the butter until it forms crumbs. Add the crumbed feta, the black pepper and the spinach. Mix. Add the milk and water and mix until a soft, sticky dough forms. Pat onto a floured surface until you have a round of doughy mixture about 1.5 cm thick. Cut into rounds using a cookie cutter. Place onto a prepared baking tray and brush with milk using a pastry brush. Bake for 15 minutes until the top is golden.
Serve with a little butter.