Steps
- Preheat the oven to 425°F / 220°C and butter a baking sheet. Mix 350g of self-rising flour, 1 tablespoon of baking powder, and ¼ teaspoon of salt.
- Rub in 50g of cold cubed butter and 1 tablespoon of olive oil until crumbly.
- Stir in 8 chopped sun-dried tomato halves, 100g of cubed feta, and 10 pitted halved black olives. Mix in 300ml of whole milk to form a soft sticky dough.
- Pat into a round 1¼in / 3cm thick on a well-floured surface. Cut into 8 wedges and space apart on the baking sheet.
- Brush with 1 beaten egg. Bake for 15-20 minutes, until risen, golden, and springy. Transfer to a rack and cover with a clean towel while cooling.