Whipped feta spanakopita scones recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with baking paper.
2. Put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Run briefly under cold water to cool, then squeeze out any liquid and pat dry with kitchen paper before roughly chopping.
3. In a mixing bowl, combine the flour, baking powder, ¼ tsp salt and the cayenne, if using. Add the diced butter and rub it into the flour using your fingertips, or pulse in a food processor, until you have fine crumbs.
4. Add the spinach, spring onions, herbs and lemon zest and mix through the crumbs until evenly distributed. Add the whipped feta and milk, then use a knife to cut and fold through the flour until just combined; be careful not to overwork the dough.
5. Turn the mixture out onto a lightly floured surface and roughly shape into a circle 2cm high and 16cm wide. Transfer to the lined baking sheet, then use a sharp knife dipped in flour to score the dough into 8 triangles. Brush the tops and sides with a little egg to glaze.
6. Bake for 20 mins until risen, golden and cooked through. Leave to cool for at least 10 mins, then cut into triangles to serve. These work well spread with tomato chutney or chilli jam, or served alongside soup. Store in a sealable container in the fridge for up to 2 days.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.