Mini Mediterranean Scones with Quince Jam and Manchego

• 125g self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon English mustard powder
• 35g salted butter
• 15g sundried tomatoes, chopped
• 15g pitted olives, chopped
• ½ teaspoon dried oregano
• 15g grated Manchego cheese
• 80ml milk or buttermilk
• Milk, to glaze

• Manchego cheese
• Quince jam

Preheat the oven to 220°C/200°C fan-assisted/gas mark 6.

Place the flour, baking powder, and mustard powder in a bowl and mix well. Rub the butter into the mixture until it resembles fine breadcrumbs.

Stir in the tomatoes, olives, grated Manchego cheese, and oregano. Make a well in the centre and pour in the milk or buttermilk.

Using a knife stir from the centre and then cut through the mixture until it comes together as a dough – it should be slightly sticky.

Place the mixture onto a floured surface and gently press to be around 4cm thick. Cut out 6 small scones and place them on a Le Creuset Non-Stick Baking Tray or in greased Le Creuset Espresso Mugs.

Brush the tops of the scones with a little milk and place them in the preheated oven for 10–12 minutes. When golden brown, remove from the oven and serve warm with wedges of Manchego cheese and quince jam.