This recipe is adapted from my favourite standard scone recipe.
Measurements are Australian standard cup and spoon measurements.
3 cups self-raising flour
1/4 cup shredded parmesan
100g fetta, finely diced
1/2 cup thickened cream
3/4 cup milk
2 tablespoons basil pesto
125g spinach (I used chopped/frozen, defrosted)
In one bowl, mix the flour and cheeses, and make a well in the centre.
In a jug, mix the cream, milk, pesto and spinach.
Pour the wet ingredients into the dry and mix lightly until just mixed. Overhandling makes scone dough tough.
Place the dough on a floured board, flatten gently with your hands and cut into rounds with a floured cutter.
My scone theory is generally to butt them up against each other, so they push each other up in cooking and have soft sides.
Place scones on a baking tray lined with baking paper and bake at 200degCelsius for about 15-20 min.
Good on their own for elevenses or afternoon tea, or to accompany soup. Or just because. This makes about 18 scones - depends on the size of cutter you use.