Project Description
Spinach, Fetta & Thyme Scones
- Makes 9
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
Scones are best made and enjoyed on the same day. • These scones make a wonderful accompaniment to hot soup during the winter months. • Leftover scones can be individually wrapped and frozen and then reheated in a microwave for a few seconds before serving. • Frozen spinach should have all free moisture squeezed out well before using.
Ingredients:
- 75g butter, chopped
- 2 cups self-raising flour
- generous pinch cayenne pepper
- 180g Lemnos Fetta, crumbled
- 250g packet frozen chopped spinach, thawed, excess liquid squeezed out
- 3/4 cup milk
- 2 tsp fresh thyme leaves
- milk, extra, for brushing
- butter, softened, extra, for serving
Method:
- Rub butter into the combined flour and cayenne until mixture resembles fine breadcrumbs. Stir in fetta.
- Combine spinach, milk and thyme in a large jug and stir into dry ingredients with a table knife. Turn onto a lightly floured bench and knead only until mixture comes together and is smooth.
- Pat mixture into a thick square, approximately 2cm thick (approximately 22cm x 22cm square) and cut into 9 squares with a sharp knife.
- Arrange on a floured tray and brush the tops lightly with extra milk. Bake at 200°C for 18-20 minutes or until cooked and golden brown. Wrap in a clean tea towel for 5-10 minutes before serving warm with butter or accompanying a bowl of soup.