Sundried Tomato, Cheese and Olive Flaky Scones

Directions

1. 1

   Grate the butter, add flour, salt and baking powder, pop this in the fridge for 30 minutes, to chill

2. 2

   Rub the butter into the flour, add cheese and olives and give it a stir

3. 3

   Make a well in the mixture and add the buttermilk, gently combined this together, and turn out onto a floured surface

4. 4

   Divide the mixture in four, placing each piece on top of each other, then gently push down, this laminates the dough, and makes those flaky layers, cut into eight equal pieces and refrigerate again for 30 minutes

5. 5

   Combine milk and sun-dried tomato paste, brush this over the top

6. 6

   Bake on 220 for 15 minutes then cover loosely with foil and continue to bake for another five minutes