Cheese Scones

Preheat the oven to 150°C. Line a baking tray with baking parchment. Crumble the feta and grate the Cheddar cheese into a bowl and mix to combine.

Combine the flour, sugar, baking powder and baking soda with a pinch of salt and black pepper in a large mixing bowl. Mix to evenly combine.

Cut the cold butter into cubes and add it to the flour mix. Rub the butter into flour until the mixture resembles rough breadcrumbs.

Add the egg, sour cream and spinach and mix to combine evenly, then add ½ the cheese mix. With a spoon, very gently mix everything together, just enough to combine.

Use your hands to gently bring the dough together and pat it into a cube shape. Return to the bowl and leave to rest for 5 mins.

Use a rolling pin to roll out the dough to 2cm thickness and sprinkle over ½ the remaining cheese mix and a pinch of sea salt. Now do a book fold; this means folding the dough inwards as if closing a book twice. Fold each end of the dough to the centre then fold again to create four layers. Turn the dough by 90° and repeat the process, adding the remaining cheese mix but no more salt.

Use a rolling pin to roll the dough out to 3.5cm thickness. Use a knife to cut the pastry into triangles, with sides roughly 3.5cm in length. Transfer the scones to the lined baking tray.

Slide the tray into the oven and bake for 25 mins until golden on top, browned across the bottom and baked through.