SPINACH, HERB, FETA, & CHEESE SCONES

Great for a light lunch or morning tea.

Ingredients:

3 cups plain flour

5 teaspoons baking powder

1/4 teaspoon salt

½ teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

80 g cold butter

2 tablespoons finely chopped chives or garlic chives

2 tablespoons finely chopped parsley (curly or flat)

1 cup spinach, washed and chopped finely

1 cup grated cheese (Edam used here but any type is fine)

¾  cup feta, chopped

1-1½ cups milk

Method:

Heat the oven to 200° C. Grease and line a large baking tray.

In a large bowl, sift the flour, baking powder and salt.

Then add the paprika, onion and garlic powder.                                                                       

Chop the butter into small cubes or grate with a grater and add to the flour. Rub the butter into the flour with your fingertips, until it resembles fine bread crumbs.

Add the chopped chives, parsley and spinach. Mix through lightly.

Add the grated cheese and chopped feta. Mix again.

Add 1 cup of milk to the flour herbs, cheeses and spinach, and mix. If needed, slowly add the remaining milk so the scone dough is coming together nicely. Don't over mix as this makes your scones tough.

It should resemble a soft dough. Tip out onto a floured surface and roll out until about 1 cm thick.

Cut into 12 pieces and place on the lined baking tray. Allow enough space between the scones for them to rise and spread.

Bake in a hot oven for 10 to 15 minutes until they are lightly golden brown. Serve with butter.

Recipe courtesy Adrianne Barry, 2026 NZ Gardener, Garden Diary.