Olive and rosemary scones

1.Pre-heat oven to 190ºC and lightly grease a flat oven tray.

2.Combine the flour, baking powder and baking soda in a large bowl and mix well. Grate the butter into the mixture and rub in using your fingertips. Stir in the salt, rosemary, olives and cheese and gently mix together.

3.Whisk the olive oil and milk together and pour over the dry ingredients. Using a knife, mix gently until it can be gathered into a soft ball. Turn out onto a lightly dusted surface and knead gently 4-5 times to shape into an even 20cm circle. Using a lightly floured knife, cut into 8 wedges. Brush the tops with milk and bake for 15-18 minutes until golden and cooked in the centre. Serve warm with butter.