Ingredients

• 75g/3oz feta
• cubed small
• 10 black olives
• pitted and roughly chopped
• 50g/2oz sun-dried tomatoes
• drained of oil and chopped (reserve 1 tbsp oil)
• 175g/6oz self-raising flour
• 50g/2oz wholewheat flour
• ¼ level tsp baking powder
• ¼ level tsp cayenne pepper
• ¼ level tsp mustard powder
• 2 tbsp extra virgin olive oil
• 1½ level tsp fresh thyme
• chopped
• 1 egg
• 2 tbsp milk
• milk
• for brushing
• 50g/2oz feta
• crumbled

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Sift the flours and baking powder into a large
• roomy bowl
• tip in any bran left
• in the sieve
• then add the cayenne and mustard powder and
• using a knife
• work in the 2 tbsp of olive oil
• plus the reserved tbsp 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 tbsp 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.
• Now on a floured board
• roll the dough out to a depth of 2.5cm/1in. Then stamp out the scones using a 5cm/2in cutter
• either 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 until they are cool enough to eat.