Ingredients
300g feta, crumbled (with vegetarian rennet)
200g black olives, roughly chopped
450g self-raising flour
2.5g baking powder
2.5g mustard powder
50ml olive oil
4g dried thyme
2 eggs
50ml milk
Method
- Pre-heat oven to 200˚C/390˚F/Gas 6
- Sift the flour and baking powder into a large bowl. Add the mustard powder & olive oil. Using clean hands work together until the mixture resembles breadcrumbs
- Add the feta, olives & thyme and combine with the other ingredients
- In a separate bowl beat the egg & milk together. Gradually add the mixture to the other ingredients & mix together to form a soft dough
- Roll the dough on a floured surface and cut out your scone shapes. Brush the shapes with milk
- Bake in oven for 12-15 minutes
