Posh Picnic N° 4: Feta, Sundried Tomato and Olive Scones

I wasn’t so sure how these would go down for the picnic, but I needn’t have worried!

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Beautifully salty and tangy, these went down a treat

And with a recipe making so many we were left with lots left over, meaning snacks for the next few days were sorted!

Ingredients:

75g feta, cubed

10 black olives, roughly chopped

50g sundried tomatoes, drained of oil and chopped

175g self raising flour

50g wholewheat flour

¼ level teaspoon baking powder

¼ level teaspoon cayenne pepper

¼ level teaspoon mustard powder

2 tablespoon extra virgin olive oil

1½ level teaspoon chopped fresh thyme

1 large egg

2 tablespons milk

for the topping:

milk for brushing,

50g crumbled feta

Preheat oven to gas mark 7/220°c

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Sieve the flours and baking powders together and add the cayenne pepper and mustard.

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Add the oil and, using a knife, mix it all together

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When the mixture looks like lumpy breadcrumbs stir in the feta, olives, sundried tomato and chopped thyme

In a separate bowl beat the egg with the 2 tablespoons of milk and add half of this mixture to the other ingredients.

With your hands, bring the mixture together to form a dough, adding the rest of the egg & milk as you go

What you should end up with is a dough which is soft but not at all sticky.

Roll out onto a floured surface

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Using a 2 inch (5 cm) cutter, stamp out your scones and place onto a baking tray and brush with milk

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Top each scone with the crumbled over feta

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Put on the top shelf of the oven and bake for 12-15 minutes or until they’ve turned a golden colour

Remove them to a wire rack to cool

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Little bitesize circles of delight

(I’ll let you into a secret… try them dipped in hummus..)

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