Ingredients

• 675g/1lb 8oz self-raising flour
• plus extra for dusting
• 3 tsp baking powder
• pinch salt
• freshly ground black pepper
• ½ tsp cayenne pepper
• 1 tsp mustard powder
• 1 tsp smoked paprika
• 110g/3¾oz unsalted butter
• 300g/10½oz Manchego cheese
• grated
• 150g/5½oz Parmesan cheese
• grated
• plus extra to finish
• 300g/10½oz Spanish black and green olives
• 1 bunch fresh basil
• leaves chopped
• 1 tsp dried basil
• 3 large free-range eggs
• 250ml/9fl oz full-fat milk

Directions

• Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper.
• Mix the flour
• baking powder
• salt
• pepper
• cayenne pepper
• mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife.
• Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil.
• Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough.
• Lightly dust the work surface with flour
• then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much
• it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter
• cut out 12 scones – push straight down
• do not twist.
• Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan.
• Bake for 15 minutes or until golden-brown. Place on a wire rack to cool.