Spinach and Feta Scones

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Now I have a problem. I have a 7 year old boy, who refuses to concentrate and study his lessons. Everyday I dread the time I return back home and have to help him study. It is like a nightmare for me. Especially now that the weather is getting better and better and days are longer, it is simply impossible to lure him to study. He begins to study and every 10 minutes he wants to have a break to play. It is a constant struggle and when eventually we succeed in finishing our lessons my nervous system is ready to collapse. I sympathize with him, I really do, but on the other hand, we have two weeks left until summer vacations and he has to accept this and proceed.
If you have any ideas please drop by and help me on this.
For now between studying and arguing, I made these scones. I found the recipe in Australian Good Taste. I thought it is a good idea to make scones with Greek ingredients and combine an American type of food with Greek flavor. They were very good and next time I will try to fry them. I believe they will become fluffier like croquettes made of feta and spinach. When I will try this I will let you know about the results.
Spinach and Feta Scones
Cooking oil to grease the muffin pan.
375 gr. self-raising flour

250 gr. spinach trimmed, washed, dried, and shredded

150 gr. feta cheese, crumbled
100 gr. dried tomatoes in oil, chopped

2 tbsp grated parmesan

330 ml milk, scalded
90 gr. melted margarine
1 egg
2 tbsp fresh dill


Preheat oven to 200°C. Grease either an 18 muffin pan with cooking oil.
Sift flour into a bowl. Add spinach, feta, tomatoes and parmesan and stir to combine. In another bowl whisk the milk, margarine, egg and dill until well combined. Add the milk mixture to the flour mixture and stir until just combined. Spoon mixture into the pan and bake for approximately 20 minutes. It took me only 15. You will insert a knife and if it comes out clean then they are done. Serve them warm or at room temperature.