Beetroot & feta scones

Method

• step 1

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

• step 2

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

• step 3

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

• step 4

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

• step 5

  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.

• step 6

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

• step 7

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

• step 8

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