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- Baker: Sophie Carey
- Prep time: 20-25 min
- Bake time: 15-18 mins
- Makes: 8 Scones
- Flours used: Regenerative Self Raising Flour
Regenerative Spanakopita Scones Recipe Method
- Pop the spinach in a saucepan with a couple of tablespoons of water and set to a medium heat until completely wilted.
- Leave to cool and then use your hands or a tea towel to squeeze as much water from the cooked spinach as possible before roughly chopping in a large mixing bowl, combine the flour, baking powder, salt, sugar, black pepper, and lemon zest. Using your fingertips, rub the fat into the dry ingredients until it looks like fine breadcrumbs.
- Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper.
- Add the spinach to the dry mixture - to go the extra mile and make sure your scones are perfect spend a little bit of time separating the spinach leaves to make sure they all get coated in flour.
- Crumble the feta and add to the dry ingredients at this stage Pour the cold milk over the dry ingredients and stir very gently with a table knife - don’t worry about getting everything completely combined, just tip the mixture out onto a clean worksurface and knead gently to bring it all together.
- Use the palms of your hands to gently shape and flatten the dough into a rectangle of about 1 inch, then use a sharp knife to cut into triangles or you could use a cutter to get rounds.
- Place the scones on the baking sheet and brush with egg - but be careful not to let egg drip down the sides of the scone as this will prevent it rising
- Bake for 15-18 minutes or until golden brown on the top.
- Allow to cool before serving with salted butter - these are also really nice toasted in a panini press if you have one!
