Feta and Olive Scones

Preheat oven to 220C and put baking paper on your tray.

• 400 g self-raising flour
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 Tbsp mixed Italian herbs

Combine the dry ingredients together in a large bowl.

• 85 g cold butter, cut into small pieces

Rub the butter into the flour mixture with your fingertips until evenly distributed.

• 40 g sundried tomatoes, drained and sliced
• 40 g black olives, drained, pitted and sliced
• 85 g crumbled feta

Stir through the delicious additions.

• 200 ml milk

Stir in enough milk to form a smooth dough - it is best to start with a smidge less just in case.

Form the dough into a rectangle 3cm thick, and cut into 4 squares.

Place on the prepared baking tray and brush tops of scones with milk to help them brown. Bake for 15 minutes, or until brown on top and the scone sounds hollow when tapped on the bottom.

Serve with lots of butter and good company.

Personal Recipe Notes

These scones may take a bit longer to bake due to the dense ingredients in them. They’re also delicious with some grated parmesan or pecorino on top.

Rubbing in the butter can be done with a food processor. It can also be made easier by freezing the butter and grating it into the flour mix before rubbing it in.