Mini Olive Scones - cooking recipe

Ingredients

1 1/4 cups self-raising flour
2 tbsp butter, chopped
1/4 cup chopped mixed green and black olives
1/2 cup grated parmesan, plus 1/3 cup extra, to sprinkle
1/2 cup milk, plus extra for brushing
1/2 cup water
None None butter, to serve

Preparation

Preheat oven to 425\u00b0F. Lightly grease an oven tray.
Sift flour into a large bowl Add butter and rub in using fingertips, until mixture resembles breadcrumbs. Stir in olives and parmesan. Season to taste.
Make a well in the center of the dry ingredients. Add combined milk and water all at once. Using a bread and butter knife, mix to a soft, sticky dough.
Turn onto a lightly floured surface. Knead gently and then press or roll out until about 1/2 inch thick.
Using a 1 1/2 inch floured cutter, cut into rounds. Arrange close together on prepared tray. Brush with a little extra milk and sprinkle with parmesan.
Bake for 10-15 minutes, until golden and hollow when tapped on the underside. Serve scones warm with butter.