Feta and Chive Scone Bread


  • 280g self-raising flour
  • Large pinch of salt
  • 100g feta, crumbled
  • 3 tbsp veg oil
  • 2 eggs
  • 280 ml Greek yoghurt
  • 3 tbsp chopped chives


  1. Put the flour and chopped chives in a large mixing bowl and make a well in the centre.
  2. In a separate bowl, combine the feta, oil, eggs and yoghurt.
  3. Stir into the flour until it forms soft dough.
  4. Tip onto a well floured surface and shape into a flattish round.
  5. Brush with milk and bake for 45 minutes. Cool, then cut into wedges.

You can substitute the chives for sage or parsley, or even put in a small handful of baby spinach leaves as a variation.

 I heat mine back up to eat, as it is lovely warm.

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