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Feta and Olive Scone Wedges
What you will need:
750ml flour
15ml baking powder
5ml salt
100g butter
125ml grated Parmesan cheese
8 sun-dried tomatoes, chopped
125ml shredded basil
50g Morgenster Black Kalamata Olives, pitted and halved
125g herb feta cheese, cubed
250ml buttermilk
1 egg beaten
egg for glazing

How to prepare:
Combine the flour, baking powder and salt in a bowl.
Add the butter and rub it in until the mixture resembles breadcrumbs.
Stir in the Parmesan cheese.
Add the sun-dried tomatoes, basil, olives and feta cheese.
Combine the buttermilk and egg and mix well.
Add to the dry ingredients and mix to form a dough that is soft but not sticky.
Turn on to a floured surface and shape into a 30cm disc.
Place the disc on to a baking tray that has been lined with a sheet of non-stick baking paper.
Score the disc into 8 wedges by pressing the back of a long knife into the dough, but not right through.
Brush with egg glaze and bake at 200°C for 20-25 minutes until golden brown and a skewer inserted into the wedge comes out clean.
Remove and place on a cooling rack.
Break into wedges and serve warm with butter.

Recipe supplied by The Star, Angela Day.

Click here to download the recipe in pdf format.
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