Olive Pogacha / Olive Scones

• 350 grams Plain flour
• 50 grams Wholemeal flour
• 50 grams butter
• 100 milliliters Vegetable / olive oil
• 150 grams Low fat yogurt
• pinch of Salt
• 1 teaspoon Baking powder
• 100 grams Olives, pitted and chopped
• 2 Eggs, save yolk of one of the eggs for the egg wash

1. Put the flours, pinch of salt, baking powder and butter in a bowl and rub together with your fingerstips until mixed and crumbly. Add the oil, 1 egg and 1 egg white, yogurt and mix with your hands until just combined and it is soft and wet. Roll into a ball and leace to rest in the fridge for 30 minutes.
2. Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
3. Take the dough out of the fridge and add the olives to the dough kneading it a few times to combine the olives.
4. Divide the dough into 4 and make shape each into 4 rounds and place on the baking sheet. You will have 16 pogacha the end on the baking sheet. Brush the rolls with egg yolk and sprinkle with seasame or poppy seeds.
5. Bake for 30 minutes and slide the parchment onto work surface aand cool for a few minutes.
6. Enjoy the pogacha warm with tea and with extra cheese or olives on the side.

flour, wholemeal flour, butter, olive oil, yogurt, salt, baking powder, olives, eggs

Taken from food52.com/recipes/30867-olive-pogacha-olive-scones (may not work)