Ingredients
3 oz Feta cheese cubed small
2 oz sun dried tomatoes drained of oil and chopped
6 oz self raising flour
2oz wholewheat flour
1/4 teaspoon baking powder
1/4 level teaspoon cayenne pepper
1/4 level teaspoon mustard powder
2 tablespoons extra virgin olive oil
1 tablespoon oil from sun dried tomatoes
1 1/2 teaspoons chopped thyme
1 large egg 2 tablespoons milk
FOR THE TOPPING
Milk for brushing
2 oz Feta cheese crumbled
you will also need a 2" cutter and a baking sheet
Preheat oven to gas mark 7, 425 F. 220 C
Sift the flours and baking powder into a large bowl, tip in any bran left in the sieve. Then add the cayenne pepper and mustard powder and using a knife work in the 2 tablespoons of oil, plus the oil from the sun dried tomatoes. When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed feta and sun dried tomatoes.
In a separate bowl beat the egg with 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 mixture and milk as it needs it. You should end up with a dough that is soft but not sticky. Roll out the dough on a floured surface to a depth of 1". Stamp out the scones using the cutter. Put scones onto the very lightly greased baking tray, brush them with the milk and top each scone with crumbled feta. Bake one shelf above centre for 12 to 15 minutes until they are a golden brown. Cool on a wire rack.