Savoury Scones

Yes, another scone recipe... this time, it's a little different. I'd never had a savoury scone before, but I found it's basically a bit like a bread bun. These particular Mediterranean style scones will go well served with butter, cheese, pesto, avocado, salad or Parma ham (though not all at the same time, I hope).

Savory Scones
Prep time: 20 minutes
Serves: 4
Cooking temp: Gas 7, 200C
Cooking time: 15-20 minutes

Ingredients
175g self-raising flour, plus extra for dusting
1/2 tbsp. baking powder
25g butter
1/2 tbsp. extra virgin olive oil
4 sun-dried tomatoes
50g feta
5 black pitted olives
150ml milk, plus extra for glazing

Method

1. Preheat the oven.
2. Butter a large baking sheet and set aside.
3. In a large bowl, mix together the flour and baking powder.
4. Chop the butter up into small cubes and rub into the flour with the oil, until the mixture resembles fine crumbs.
   
5. On a chopping board, slice the tomatoes roughly in quarters. Cube the feta and chop the olives into quarters. Stir into the flour mixture.
   
6. Form a well in the centre and pour in the milk. Mix the mixture with a cutting action  to form a sticky dough - this should happen quite quickly.
   
7. Flour your hands and a work surface well and turn out the dough. Shape it into a wheel, about 3 or 4 cm thick. Slice into four wedges.
   
    
8. Put on the baking sheet, leaving space between each one. Brush with some milk to glaze.
   
   
   
   
   
9. Bake for 15 minutes until risen and slightly golden. Then turn off the oven and leave the scones in for a further 5 minutes.
   
10. Transfer to a rack and cover with a tea towel until cool.
    
11. Serve warm with any of the above mentioned.