FETA & SPINACH SCONES
FETA & SPINASH SCONES
280g self-raising flour
100g cubed feta cheese
3 tablespoons oil
280ml Greek yoghurt
Small handful baby spinach leaves, roughly chopped
Heat oven to 180C. Put self-raising flour and salt into a large bowl. Make a well in the centre.
In a separate bowl, combine feta, oil, eggs, yoghurt and spinach leaves. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 minutes. Cool and cut into wedges. Serve with roast chicken soup.