Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a food processor, add the flour, butter, sugar, salt, and baking powder. Pulse until the mixture comes together and looks like course sand.
Transfer the mixture to a mixing bowl. Stir in the milk - just until incorporated. Add the 3/4 cup of the feta and the dill. Fold into the batter.
You can pat the entire mixture into a thick disc-like shape and cut the dough into 8 even wedges, or you can scoop the batter onto the prepared baking sheet using a large spring-release scoop, like I have done.
Give the scones room to grow during the baking process. Top with the leftover feta and bake for 18 minutes.
Allow the scones to cool for 5 minutes before transferring to a wire cooling rack to finish cooling. Otherwise, after the 5 minutes of cooling, these scones can be served right away.