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Home / Recipes / Spinach, feta and thyme scones
A new take on a timeless flavour combination, these scones can be incorporated into a breakfast, brunch, lunch or take away cafe menu.
Time 25-30 minutes
Servings 9
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75g butter, chopped
2 cups self-raising flour
Generous pinch cayenne pepper
180g Lemnos Traditional Fetta, crumbled
250g packet frozen chopped spinach, thawed, excess liquid squeezed out
3/4 cup Pauls Professional Full Cream Milk
2 tsp fresh thyme leaves
Pauls Professional Full Cream Milk, extra, for brushing
butter, softened, extra, for serving
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.