Heat the milk a little and dissolve the crushed yeast, sugar, 5 tbsp flour, baking soda and salt in it. Allow it to rise for 15 minutes or until it begins to rise and form white bubbles. Preheat the oven to 356°F (180 °C).
Pour the oil in a thin trickle, while stirring constantly, and let it rise again for 15 minutes. Sift the other flour for the kneading of the dough. While stirring, start to add it to the risen mixture. Once the dough has thickened, move it to a floured surface and knead by hand with the remaining flour.
You need to get a soft and smooth, slightly sticky dough. Divide the dough into 4 balls and roll out each ball into a sheet of about 3/16″ (5 mm) thick on a floured surface.
Cut each sheet into 8 isosceles triangles. Put a little crumbled feta cheese at their bases and fold up the scones. Arrange them in a large tray, covered with baking paper. Brush them with oil and bake them to a nice tan.
Optionally, you can sprinkle with sesame or poppy seeds. This recipes makes for about 32 scones.