175g cake flour (290ml)
50g nutty wheat flour (85ml)
7ml baking powder
1ml cayenne pepper
1ml mustard powder
30ml oil
50g sundried tomatoes, drained of oil and chopped( reserve 15ml of oil)
50g feta cheese, crumbed (100ml)
2ml thyme
1 large egg
40ml milk
Preheat oven to 220*C
Sift flours and baking powder into a large bowl.
Add the cayenne pepper and mustard powder.
Cut oil in with a knife.
When the mixture looks lumpy, stir in the sundried tomatoes, cheese and thyme.
Mix together the egg and milk and add half of this mixture to the dough.
Cut in with a knife, adding more liquid until you have a non-sticky dough.
Cut rounds with a scone cutter and place on a baking sheet.
Brush the tops of the scones with milk and bake for 12-15min.
Serve warm.
