Name: Scones with spinach, feta and sun-dried tomatoes
Yield: 10 servings
Cuisine: Bake
Ingredients: 150.00 g spinach finely chopped; 8.00 sun-dried tomatoes soakied in olive oil vinaigrette, finely chopped; 50.00 g feta cheese crumbled; 100.00 ml milk

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Ingredients (4)

quantity basic scone dough, without the milk

150.00 g	spinach — finely chopped
8.00	sun-dried tomatoes — soakied in olive oil vinaigrette, finely chopped
50.00 g	feta cheese — crumbled
100.00 ml	milk

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Method:

Preheat the oven to 220 ºC (425 ºF). Spray a baking sheet with non-stick spray or grease well. Prepare the scone dough as described in the basic scone recipe, leaving out the milk. Cook the spinach until tender and drain well by pressing out the water through a sieve. Add the drained spinach, sun-dried tomatoes and feta cheese to the basic dry scone mixture. Mix in the milk with a knife until just blended. Roll out the dough on a floured surface until about 2 cm thick. Cut out circles, 5,5 cm in diameter. Place on the prepared baking sheet. Bake for about 15-20 minutes or until done or the crust is golden brown on top.
Serve hot with butter and feta cheese if desired.
Makes 10 to 11 scones.