Sift the flour and Noel’s baking powder into a large bowl, add the Schwartz for Chef Cayenne and mustard powder using a knife, work in the olive and tomato oils.
When the mixture looks like lumpy breadcrumbs, stir in the Schwartz for Chef Thyme, 185g of cubed feta, tomato and Noel’s olives.
In a separate bowl beat the egg with the milk and add half the mixture to the other ingredients. Bring the mixture together to form a dough, adding more of the egg and milk as needed.
"On a floured surface, roll out the dough to a depth of 1"""". Stamp out the scones using a 1"""" cutter. Place on a baking sheet and brush with milk."
Baste the top of each scone with milk and top with the remaining feta, crumbled.
