These are easy to make, and take next to no fancy tools or ingredients. In fact, a lot of these steps can be done with your child! They are a little fluffier than a usual scone, but they're still buttery and perfect with a cup of coffee.
3 cups of enriched self-rising flour
1/2 cup of unsalted butter
2 to 4 cloves of garlic (depending on how much you like the stuff!)
3/4 cup of crumbled feta cheese
1/2 cup of artichoke hearts, drained and chopped
1 box (10 oz.) frozen chopped spinach, thawed and squeezed of excess moisture
1 cup 2% milk
2 eggs, divided
1. Preheat your oven to 400 degrees F.
2. In a very large bowl, mix flour and butter. You can try to use two forks, but I find it easier to just use my hands. Your mixture should look like breadcrumbs.
3. Finely chop the garlic, artichoke and spinach. Then add your veggies and feta cheese to your flour and mix.
4. In a separate bowl, whisk one egg. Add the milk, and whisk again. Then add this to your big bowl. Mix together thoroughly, you might have to use your hands to make sure it's completely done.
5. Flour a flat surface (I use a dry cutting board). Put your mixture onto the surface, and shape your mix into a round disk, about an inch in thickness. Cut your disk into even wedges, like a pizza (I usually make 8 wedges, but you can cut them into 10 or 12 if you prefer). Place your wedges on a baking sheet, leaving a little room between them, your wedges won't change shape. Just make sure they aren't touching.
6. Whisk your last egg, and brush the egg on top of your wedges.
7. Bake for 15-25 minutes, or until your scones start getting slightly golden brown on top.