Tomato, Olive and Leerdammer Scones (makes 10 scones)
250g self-raising flour
½ tsp baking powder
100g diced black olives
50g sundried tomatoes, finely chopped
100g grated Leerdammer
Salt and black pepper
2 large eggs
100ml good quality olive oil
1. Preheat the oven to 200C. Line a baking tray with greaseproof paper. In a mixing bowl, mix together the flour, baking powder, olives, sundried tomatoes, Leerdamer and salt and pepper. In another mixing bowl, whisk together the eggs and olive oil.
2. Mix together the wet and dry ingredients, gently, but make sure everything is well combined. Roll the mixture out onto a lightly floured surface, and cut scones out with a 2 inch pastry cutter.
3. Place the scones onto the baking tray, and bake in the oven for 30 minutes- or until risen and golden brown. Serve alongside soup, or with cherry tomatoes and kirri on top.