INGREDIENTS
- 1 1/2 cups self raising flour
- 1/2 tbsp baking powder
- 40g unsalted butter, cut into pieces
- 2 x eggs
- 1/2 cup milk
- 100g sliced kalamata olives
DIRECTIONS
- Place flour, baking powder and butter in food processor bowl and process until the mixture resembles breadcrumbs.
- Transfer the flour mixture into another bowl. Add 1 egg and gently mix together all the ingredients either by hand or with a wooden spoon.
- Add the milk, a quarter of the cup at a time and fold into the mixture. Continue until it is all combined into a soft, wet dough. You may not need to use all the milk.
- Flour well a clean bench surface and add the dough mixture, bringing it together with your hands into a ball. Pat it flat slightly and add the olives. Fold them into the dough, gently, until they are well distributed through the dough. Then pat down the dough to a 2cm-thickness.
- Rest the dough for 10 minutes before cutting into them with a round scone cutter (5cm diameter). Press remaining dough together and cut out more scones.
- Preheat the oven to 160°C.
- Beat one egg in a small bowl and brush the tops of the scones with the egg. Place on a baking tray and bake for 18 minutes.
- Once cooked, transfer to a wire rack. Allow to cool.
TIP: Add 50g of grated cheddar cheese in step 4 for a twist.