Scones are a liberal bunch. They are easy, playful and so damn yummy.
The feta in these give the savory scones a saltiness that plays with the bright lemon zest. They come out of the oven tall and fluffy with a slightly crunchy bottom. It's the Fat and Happy scone that has no limits.
Tips and Techniques: Keep the butter and all the ingredients chilled for the best results.
Place the flour, baking powder, salt and cayenne in a large bowl, mix with a fork.
Chop the cold butter into small little cubes, using your fingers work the butter into the dough until it's all worked into small pieces. Using cold butter will help give the the scones butter layers.
Add in the cheese and the lemon zest, mix lightly with the fork. Slowly pour in the milk while lightly mixing with the fork. You may not need to add all of the milk or you might need just slightly more - it just depends on the humidity. The dough should be slightly sticky.
At this point you can wrap the dough in plastic wrap and hold in the refrigerator until ready to bake. Scones are best baked right before serving, but can be made early in the day for a later dinner.
Pat out the dough into a round shape to desired thickness; I went for about 1/2 inch thick. Slice into wedges, place on a lightly greased sheet pan, brush a little milk on the top of each one along with a pinch of fresh black pepper; bake in a 375 degree oven about 15 minutes or until lightly golden brown.