Beetroot & feta scones

Preheat oven to 220C/200C fan/Gas 7

Sift the flour and baking powder into a bowl and rub in the butter until the mixture looks like breadcrumbs.

Grate 2 of the beetroots and add to the mix with the caraway seeds and the salt.

Cube the remaining beetroots and the feta into approx 1cm pieces and add to the mix. Use a knife to mix well.

Slowly add the milk, stirring with the knife until you have a dough. You may not need all the milk; don't make it too sticky.

Knead the dough until pliable, and then roll out on a floured surface to 2cm thickness.

Use a 2cm cutter to cut out 12 rounds and place on a non-stick baking sheet.

Bake for 15 mins. Cool on a baking rack and eat whilst warm.