Light 'n' Fluffy Scones

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 350 g self-raising flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 50 g butter, cut into pieces
• 1 tablespoon oil
• 300 ml milk
• 1/2 cup flour, for kneading
• 1 beaten egg, to glaze
• 150 g raisins
• 8 sun-dried tomatoes, chopped
• 100 g feta, cubed
• 10 black olives, pitted and halved

Recipe

• 1 pre-heat the oven to 200 c, 220 c in a fan oven or gas mark 7.
• 2 in a large bowl, mix together the flour, baking powder and salt.
• 3 rub in the butter and oil until the mixture resembles fine crumbs.
• 4 add the raisins or the mediterranean filling.
• 5 make a well in the centre and pour in the milk.
• 6 mix with knife, using a cutting movement, until it becomes soft.
• 7 the dough will be very sticky.
• 8 flour your counter well along with your hands and scrape the dough onto the floured surface.
• 9 knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
• 10 the"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
• 11 cut into 8 wedges and place on a greased baking sheet.
• 12 brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
• 13 cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
• 14 these are delicious served warm with butter.