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.

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.