Pizza scones

Serve plain or filled with crisp lettuce and sliced tomatoes or canned pineapple.

Ingredients

2 cups	Plain flour (Main)
100 g	Butter
1 Tbsp	Baking powder
½ tsp	Baking soda
1 pinch	Salt
1 pinch	White pepper
100 g	Tasty cheddar cheese, diced (Main)
6	Kalamata olives, pitted
6	Cherry tomatoes
¾ cup	Milk
4 Tbsp	Finely chopped parsley

Directions

1. Preheat the oven to 230°C. Lightly grease an oven tray or line with baking paper.
2. Place the flour and butter in a food processor and process until the mixture looks like breadcrumbs.
3. Add the baking powder, baking soda, salt and pepper and process until well mixed. Add the cheese, whole olives and tomatoes. Pulse a few times. The cheese, olive and tomatoes should still be a little chunky.
4. Transfer the mixture to a large bowl and add a 1/2 cup of milk and the parsley. Using a bread-and-butter knife, cut the milk into the mixture, being very careful not to over mix. Add just enough of the remaining milk to form a soft dough.
5. Turn onto a lightly floured bench. Gently pat into a square, about 3cm thick. Cut into squares, brush the tops with milk and bake for 12-15 minutes until golden and cooked through.

See more of Jan's lunch munch recipes

• Chick 'n' apple sandwich filling
• Egg & veg sandwiches
• Fruit truffles