FETA, OLIVE & SUN-DRIED TOMATO SCONES

by Paula Senor
(Nerja, Spain)

3 oz Feta cheese in small cubes
1½ teasp. chopped thyme
10 black olives, pitted & chopped
1 large egg
2 ozs. sun-dried tomatoes, drained & chopped
2 tablesps. Milk
2 ozs. whole-wheat flour
2 tablesps. olive oil
6 ozs. self-raising flour
¼ level teasp. cayenne pepper
1/4 teasp. baking powder
1 tablesp. oil from sun-dried tomatoes
1/4 level teasp. mustard powder


Method

Pre-heat oven to 220oC/425oF/Mark 7. Sift flours, baking powder, cayenne, mustard powder and work in 2 tablesps. oil with a knife, plus the oil from the tomatoes. When mixture looks like lumpy breadcrumbs stir in thyme. Feta, tomatoes and olives. Beat egg with the milk and half this to the other ingredients. Form a dough with your hands, adding more milk/egg as it’s needed - a soft but not sticky dough should result. Roll our dough on floured board to 1” thick. Cut out scones, put onto baking tray and brush with the milk. Crumble some Feta over and bake on high shelf for 12-15 minutes. Cool and eat.