Small Feta, Olive And Sun Dried Tomatoes Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 6 ounces self-raising flour
• 2 ounces whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mustard powder
• 2 tablespoons olive oil
• 1 1/2 teaspoons chopped fresh thyme
• 3 ounces feta, cubed small
• 10 black olives, pitted and roughly chopped
• 2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
• 1 large egg
• 2 tablespoons milk
• milk, for brushing
• 2 ounces feta, crumbled

Recipe

• 1 first sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
• 2 when the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed feta, olives and sun-dried tomatoes.
• 3 now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
• 4 using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.
• 5 on a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
• 6 put the cut-out pieces on a baking tray and brush them with the milk.
• 7 finally top each scone with the crumbled feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
• 8 then remove them to a wire rack to cool.