- 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
- 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.