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:

  1. Rub butter into the combined flour and cayenne until mixture resembles fine breadcrumbs. Stir in fetta.
  2. 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.
  3. Pat mixture into a thick square, approximately 2cm thick (approximately 22cm x 22cm square) and cut into 9 squares with a sharp knife.
  4. 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.
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