Mini Sun-Dried Tomato, Olive and Cheese Scones

Step by step

Method

1. 1

   Preheat the oven to 220C (Fan Oven 200C, gas 7).

2. 2

   Lightly grease 2 baking trays.

3. 3

   Sift the flour into a large bowl.

4. 4

   Rub in the butter well and stir in the olives and cheese.

5. 5

   Make a well in the centre, add the pesto and gradually pour in sufficient milk, mixing the ingredients together to form a soft dough.

6. 6

   Turn out onto a lightly floured surface and knead gently until smooth.

7. 7

   Roll out to a thickness of 2cm.

8. 8

   Using a 3.5cm round cutter, stamp out circles and arrange spaced a little apart on the baking trays.

9. 9

   Re-roll the trimmings to make 26 rounds in total.

10. 10

    Brush the tops with egg and bake for about 10 minutes until risen and golden.

11. 11

    Transfer to a wire rack to cool.

12. 12

    Serve warm, split and sandwich together with soft cream cheese, fresh basil and smoked salmon or trout.