I start by mixing flour, baking powder, salt, and black pepper in a large bowl. This creates a well-seasoned base for the scones. It’s important to sift or whisk well for even texture.

Next, I add cold cubed butter into the flour mixture. I gently rub it in using fingertips until it looks like breadcrumbs. This step is key for light, flaky scones.

Now I fold in crumbled feta and chopped wild garlic evenly. Then I slowly pour in milk and mix until a soft dough forms. I avoid overmixing to keep the scones tender.

I lightly flour a surface and pat the dough into a thick round. Then I cut it into equal portions using a cutter or knife. Keeping edges rough helps them rise better in the oven.

I place the scones on a lined tray and brush the tops with milk. They bake at a hot temperature until golden and risen. Once done, I cool them slightly before serving warm.