Black olives and basil scones

250g Loprofin Mix, extra for dusting
50g cold butter cut into cubes
1 tsp baking powder
1 tsp bicarbonate of soda
170mls Sno-Pro (extra for brushing the tops)
Pinch of salt
2 tsp lemon juice

To the basic scone mix add:**

35g chopped black olives
2 tsp of dried basil

1. Pre-heat oven to 170°C.
2. In a bowl, sift the Loprofin Mix, baking powder, bicarbonate of soda and salt together.
3. Rub in the cold butter until it looks like fine breadcrumbs.
4. Add the Sno-Pro, lemon juice, chopped olives, basil and mix until you have a soft dough.
5. Roll out the dough on a lightly dusted surface.
6. Cut out using a pastry cutter and place on a lined baking tray.
7. Brush the tops with Sno-Pro.
8. Bake for 10–12 minutes.
9. Cool on wire rack.
10. Serve the scones the same day or freeze wrapped in cling film until needed.

Chef's tip: 

• Scones are great for lunch boxes you can split them and fill with sandwich filling or serve alongside soups and curries as a bread alternative.
• Scones need to eaten the same day as they don’t keep very well, but you can split them and toast them for breakfast or a quick snack.