I didn't make scones on Thursday. I was ill and could barely stand, standing made me dizzy and sway-y. Plus I try to avoid handling food when unwell. So I slept some more and am making scones today.
The recipe is from a rather lovely book I discovered in the Glenfinnan tourist shop.
2. Sift 200g plain flour, 2tsp baking powder and 1/2tsp salt into a medium sized mixing bowl. Crumble 150g feta and add the 20 calamata olives (pitted & sliced). Pour over 120mls water, then stir to combine with a fork.
3. Knead lightly into a dough - you may need to add a little extra water if the mix is too dry.
4. Place the dough on a lightly floured surface. Roll out to a rectangle roughly 40cm x 25cm and place so the 40cm length is horizontal. Sprinkle the dough evenly with the 3 handfuls of spinach leaves. Season with milled black pepper and sea salt flakes (or just salt and pepper).
5. Brush the far edge lightly with water. Roll up from the front to the back. Press lightly to make sure the sticky edge secures the roll. Slice the roll 2cm apart. Place slices cut side up onto the baking tray. Bake for 6-8 minutes until lightly browned.
It's a good book. Buy it, if you have the remotest interest in scones.
Pictures to come in Part 2.