Small Feta, Olive And Sun Dried Tomatoes Scones - cooking recipe

Ingredients

6 ounces self-raising flour
2 ounces whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh thyme
3 ounces feta, cubed small
10 black olives, pitted and roughly chopped
2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
1 large egg
2 tablespoons milk
For the topping
milk, for brushing
2 ounces feta, crumbled

Preparation

First sift the flours and baking powder into a large 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.
On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, 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 to cool.