Feta, olive and sun-dried tomato scones Archive

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