- 6ouncesself-raising flour
- 2ounceswhole wheat flour
- 1/4teaspoonbaking powder
- 1/4teaspooncayenne pepper
- 1/4teaspoonmustard powder
- 2tablespoonsolive oil
- 1 1/2teaspoons choppedfresh thyme
- 3ouncesfeta, cubed small
- 10black olives, pitted and roughly chopped
- 2ouncessun-dried tomatoes, drained of oil and chopped(reserve 1 tablespoon oil)
For the topping
- milk, for brushing
- 2ouncesfeta, crumbled
- 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.
- When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
- Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
- 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.
- 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.
- Put the cut-out pieces on a baking tray and brush them with the milk.
- 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.
- Then remove them to a wire rack to cool.
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