This recipe is taken from Delia Smith's Winter Collection
|For the scones: |
| 3 oz (75 g) Feta, cubed small|
| 10 black olives, pitted and roughly chopped|
| 2 oz (50 g) sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)|
| 6 oz (175 g) self-raising flour|
| 2 oz (50 g) wholewheat flour|
| ¼ level teaspoon baking powder|
| ¼ level teaspoon cayenne pepper|
| ¼ level teaspoon mustard powder|
| 2 tablespoons extra virgin olive oil|
| 1½ level teaspoons chopped fresh thyme |
| 1 large egg|
| 2 tablespoons milk|
|For the topping: |
| milk for brushing|
| 2 oz (50 g) Feta, crumbled|
| Pre-heat the oven to gas mark 7, 425°F (220°C).|
|You will also need a 2 inch (5 cm) cutter and a small baking tray.|
First sift the flours and baking powder into a large, roomy bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.
Now on a floured board, roll the dough out to a depth of 1 inch (2.5 cm). Then stamp out the scones using a 2 inch (5 cm) cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.
Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour. Then remove them to a wire rack until they are cool enough to eat.