I woke up craving olives

Feta cheese and poppy seed turkish scones

Cooked olives give the best 'perfumey' sweet salt twinge, the feta cheese and slightly lumpy butter melts - keeping the scones moist and making the bites extra satisfying as your mouth makes it's way to the middle - stuffing central

Scone mix

4 eggs (2 yolks set aside for glaze)

2tsp salt

1/4 tsp grated nutmeg

200g salted butter

1 cup of sour cream

1/2 cup olive oil

450g plain flour (add gradually)
2tsp baking powder

Filling / Topping

250g feta cheese (keep a little aside for topping)

handful of chopped parsley

large handful of olives - maybe 100g (save some for topping)

handful of poppy seeds (for topping)

Set oven to gas mark 7 - turn 2 baking trays upside down and grease with butter. Add all your scone mix together in a big bowl- gradually adding the flour, until the mix comes together to make a not too sticky dough. The butter might be abit lumpy - so rub through the mix with your fingertips. Crumble the feta cheese into a bowl, add chopped olives, parsley and add a little salt, some nutmeg & drop of oil.  Take small handfuls of the dough and flatten between palms of your hands into a disc - then flatten (1cm thick) a little more on a floured surface - add a tsp of the feta mix to the middle of the disc, fold the disc like a parcel and roll into a slightly flattened ball. Keep this up until you have about 12 - 14 dough balls filled with feta. Set on the upturned baking trays in sets of 6 - brush with egg yolk - add some chopped olives, crumble a little feta on top and sprinkle with poppy seeds. Bake for 25mins- until golden