Smoky cheese and olive scones recipe
 Any hard cheese will work well in these scones, so feel free to use a vegetarian alternative, or something cheaper if you are on a budget. 675g/1lb 8oz self-raising flour, plus extra for dusting3 tsp baking powderpinch salt freshly ground black pepper½ tsp cayenne pepper1 tsp mustard powder1 tsp smoked paprika110g/3¾oz unsalted butter300g/10½oz Manchego cheese, grated150g/5½oz Parmesan cheese, grated, plus extra to finish300g/10½oz Spanish black and green olives 1 bunch fresh basil, leaves chopped1 tsp dried basil3 large free-range eggs250ml/9fl oz full-fat milk 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 Method 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. Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. 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. 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. 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 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. 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. 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. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool.