Ingredients

The following ingredients have 12 Servings
  • 675g/1lb 8oz self-raising flour, plus extra for dusting
  • 3 tsp baking powder
  • pinch salt
  • freshly ground black pepper
  • ½ tsp cayenne pepper
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 110g/3¾oz unsalted butter
  • 300g/10½oz Manchego cheese, grated
  • 150g/5½oz Parmesan cheese, grated, plus extra to finish
  • 300g/10½oz Spanish black and green olives
  • 1 bunch fresh basil, leaves chopped
  • 1 tsp dried basil
  • 3 large free-range eggs
  • 250ml/9fl oz full-fat milk

Instruction

  • Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper.
  • Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife.
  • Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil.
  • Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough.
  • Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist.
  • Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan.
  • Bake for 15 minutes or until golden-brown. Place on a wire rack to cool.