6 oz/ 175 g self rising flour 

1 medium onion, diced finely 1 tbs olive oil 1/2 tsp salt 1/2 tsp mustard powder freshly milled black pepper 1/2 tsp cayenne pepper 1 oz/ 25g butter 1 1/2 oz/ 40g Parmesan cheese grated 1 1/2 oz strong Cheddar cheese grated approx 2 - 3 tbs milk 1 egg 6 juicy black olives, stoned, chopped

Preheat the oven to 400 F/ 200 C/ gas 6.

Fry the onions in the oil over a medium-high heat for about 5 minutes or until they are a nice brown caramel colour and darkened at the edges. Keep moving them so they do not burn, remove to a plate to cool.

In a large mixing bowl, sift in the flour, salt, mustard powder, and cayenne, add a good grinding of black pepper as the scones need to have a piquant bite.

Rub in the butter, add in the onion, olives and two thirds of the cheese, mixing well.

Beat the egg and pour in to cheese mixture, mixing first with a knife and then your hands, adding only enough milk to make a soft dough � it must not be too sticky. Turn the dough out onto a lightly floured surface and knead gently until smooth.

Roll out to about 1/4 inch thickness no less. Using a 1 1/4 inch cutter, cut out the scones. The trimmings can be kneaded and cut again for more scones. Brush the cut scones with milk, top them with the remaining cheese and bake near the top of the oven for 10-12 minutes then cool on a wire rack.

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.