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Begin by preheating your oven to 450°F (230°C) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the spelt flour, fine cut oats, baking powder, sea salt, black pepper, red pepper flakes, and dried herbs. If you are using fresh herbs, add them along with the other fresh ingredients.
Incorporate the grated butter into the flour mixture until it resembles coarse crumbs. You can use your hands or a pastry cutter for this step.
Next, fold in the chopped green onions, minced garlic, sun-dried tomatoes, and crumbled feta cheese.
In a separate medium bowl, lightly beat the egg. Then add the milk and apple cider vinegar, whisking them together until well combined.
Pour the milk mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix the dough.
Transfer the dough onto a clean surface or directly onto the prepared baking sheet. Shape it into a round disc that is approximately 20 cm in diameter and about 2.5 cm high.
Using a sharp knife, cut the disc into 8 equal triangles.
Arrange the scones on the prepared baking sheet and bake in the preheated oven for 12 to 14 minutes, or until they are well risen and golden on the bottom.
Once baked, transfer the scones to a wire rack to cool. They can be served warm or cold, and you may enjoy them with butter if desired.