Instructions

1. Crumble the feta into a bowl, add the dill and combine well with a fork. Set aside.
2. Sift the flour, baking powder and salt into a mixing bowl. Add the butter pieces and rub with your fingers until the mixture resembles breadcrumbs.
3. Add the feta mixture and lemon zest, then mix with a palette knife to a soft dough, gradually adding the milk.
4. You might need more or less milk (the dough should be thick, binding well together).
5. Make a ball shape and rest in the fridge for an hour or in the freezer for 15 minutes.
6. Heat the oven to 180°C.
7. Line a baking sheet with parchment paper.
8. Roll the dough out on a board dusted with gluten-free flour to about 1 cm thickness and stamp out large or small scones using a cutter or small cup.
9. Place them on the baking sheet and bake for 10-15 minutes until risen and golden. 
10. Cool the scones on a wire rack, then serve.