Beetroot and feta scones

Ingredients: 
225g self raising flour
1 tsp baking powder
40g butter
4 cooked beetroot
2 tsp caraway seeds
Pinch salt
100g feta
50ml milk
Method: 

• Sift the flour and baking powder, then rub in the butter
• Grate 2 of the beetroot, and add to the mix with the salt and caraway seeds
• Cube the feta and remaining beetroot into roughly 1cm pieces, and add to the mix
• Slowly add the milk and mix in using a knife
• Gently knead, then roll out onto a floured surface at a roughly 2cm thickness
• Cut out the scones and place on a baking tray (using baking paper)
• Bake for 15 minutes at 220C
• Serve warm with a green salad and balsamic dressing

Original Source: 
BBC Good Food