Nigel Slater's feta scones

Updated at: Thu, 20 Jun 2024 15:23:10 GMT

Step 1

You will need a baking sheet lined with baking parchment

Step 2

Preheat the oven to 220C/gas mark 8. Sift together the flour, baking powder and salt. Cut the butter into small pieces and rub into the flour with your fingertips, or blend in a food processor until the texture is that of fresh soft breadcrumbs.

Step 3

Chop the thyme leaves, stir them in, then add to the mixture. Crumble the feta cheese into small pieces, then stir in with the yoghurt. Bring together into a ball and place on a floured board, then pat or roll into a thick disc about 2.5cm in depth.

Step 4

Using a 6cm round cutter, cut out 9 scones (8 from the original disc of dough, one from the cuttings, pressed together and patted into shape.) Place them on the lined baking sheet. Break the egg into a small bowl and pour in a splash of milk, beat briefly with a fork. Brush the top with a little of the egg wash, taking care not to let it run down the sides. Bake for 15 minutes until risen and pale gold, leave to cool a little, then transfer to a cooling rack

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