for 16 pieces

Scone mixture

300 g	light spelt flour
¾ tsp	salt
150 g	feta, crumbled
½ bunch	sage, finely chopped
2	garlic cloves, squeezed
2 tbsp	sesame seeds
2 ½ tsp	baking powder
2 tsp	Dukkah (spice mix)
150 g	butter, cut into pieces, cold
½ dl	water

To shape the scones

1 tbsp	water
50 g	feta, crumbled
2	garlic cloves, squeezed
1 tbsp	sesame seeds
1 tsp	Dukkah (spice mix)

How it's done

Scone mixture

In a bowl, mix the flour with all the other ingredients up to and including the dukkah. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape the scones

Roll the scone mixture into a square (approx. 20 cm), cut into 16 squares, pull apart slightly. Brush with water. Mix the feta, garlic, sesame and dukkah, spread on top of the scones.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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