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Feta, olive and sun-dried tomato scones
Fruit and vegetables
1½ level tsp fresh
thyme
, chopped
Tins, packets and jars
10 black
olives
, pitted and roughly chopped
Cooking ingredients
50g/2oz sun-dried tomatoes, drained of
oil
and chopped (reserve 1 tbsp
oil
)
175g/6oz
self-raising flour
50g/2oz wholewheat
flour
¼ level tsp
baking powder
¼ level tsp
cayenne pepper
¼ level tsp
mustard powder
2 tbsp extra virgin
olive oil
Dairy, eggs and chilled
75g/3oz
feta
, cubed small
1
egg
2 tbsp
milk
milk
, for brushing
50g/2oz
feta
, crumbled
Back to recipe
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