Spinach-Feta Scones

The day-old buns are hard enough to cut without crumbling. Place a few slices of rustic ham as thick as paper to make an unforgettable ham "sponge cake".
Preheat the oven to 450 degrees. Combine the first 2 ingredients in a large bowl. Grind the butter into the flour mixture using a pastry blender until crumbs form that resemble small peas. Freeze for 5 minutes. Add the spinach and feta until smooth. Add 1 cup cream, stirring until the dry ingredients are moistened. Add another 1/4 cup cream, 1 tbsp. l. if necessary, you can take one at a time.Place the dough on lightly floured waxed paper; gently squeeze out the dough into an 8-inch round shape. (The mixture will be crumbly.) Cut into 8 slices. Place the cubes 2 inches apart on a baking sheet lined with parchment paper. Brush the tops with 2 tbsp. l. beat the cream only until moistened.Bake at 450 ° C for 14-16 minutes or until golden brown.