Spinach, Feta, Red Pepper and Fennel Seed Scones
- 2 tsp fennel seeds
- ½ small red onion, finely chopped
- 1 medium red pepper (capscicum), diced
- 225g (8oz) feta cheese, crumbled
- 300g baby spinach, roughly chopped
- Salt and Pepper to season
- 600g all-purpose flour
- 5 tsp baking powder
- 170g unsalted butter, cold
- 120g whole milk
- Cream to brush
- Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.
- In a non-stick skillet or frying pan, toast the fennel seeds over medium heat, moving constantly, until they are lightly toasted and beginning to smell fragrant. Remove and set aside. Return the skillet to the stove, and heat a little olive oil over high heat.
- Add the chopped onion, and cook for 2 minutes, stirring often. Add the red pepper, and cook for another 2 minutes, or until starting to soften. Add the spinach, and cook until wilted. Season the mixture well with salt and pepper. Remove the pan from the heat, and allow to cool for 15-20 minutes until cooled, or just warm. Add the crumbled feta and toasted fennel seeds.
- In a large bowl, whisk together the flour and baking powder. Add the butter, and rub in with your fingertips until well combined, with a few lumps remaining. Add the cooled spinach and red pepper mixture, and stir gently to incorporate. Add most of the milk, and mix with your hands or a wooden spoon to combine. Add the remainder if required (This will vary on the size of your pepper etc) - the mixture should be wet enough that it sticks together, but not so wet that it is sticky and gloopy.
- Turn the mixture out onto a floured surface, and pat into a rectangle. Gently fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle approx 2 inches thick.
- Cut the dough into 8 even pieces. Lightly dust the bottoms with flour, and space evenly on the baking sheet. Brush the tops of the scones with cream or milk.
- Bake for 25-30 minutes, until the scones have risen, and have turned a light golden brown. Allow to cool on a wire rack before serving.