Method

Preheat oven to 200°C.

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.

Presentation:
Wrap scones in a clean tea towel for 5-10 minutes before serving warm with butter or bowl of soup.