Basil, Feta, Sun-Dried Tomato and Olive Scones

• 1 large eggs
• 1/2 cup milk whole milk or low-fat
• 1/4 cup olive oil
• 1 cup flour, all-purpose
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 18 teaspoon black pepper or as needed, freshly ground
• 1/4 cup basil leaves, freshly chopped
• 1/2 cup feta cheese crumbled
• 8 each black olives prefer oil-cured, pitted and finely chopped
• 6 each sundried tomatoes oil packed and finely chopped

1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a baking mat.
2. In a small bowl, add egg, milk and olive oil, whisk until well mixed.
3. Set aside.
4. Add the flours, baking powder and black pepper in another large mixing bowl, whisk until well combined.
5. Mix in the remaining ingredients until well blended.
6. Pour the liquid mixture into the dry mixture, and stir with a wooden spatula or your hand to put everything together and form a rough dough.
7. The dough may look a bit funky, but it's totally fine.
8. Turn the dough onto a lightly floured surface or cutting board.
9. Form the dough into a ball, then flatten it into a 3/4 inch-thick circle.
10. With a floured 2 1/2 inch cookie cutter, cut out the scones, then gather together the dough scraps and repeat (you should be able to get about 16 scones at the end).
11. Place the scones to the prepared baking sheet.
12. Bake until light golden brown, about 10 minutes.
13. Cool on a wire rack in the baking pan for a few minutes.
14. Transfer the scones onto the wire rack,
15. Serve warm or cool completely on the rack and store at an air-tight container.

eggs, milk, olive oil, flour, whole wheat flour, baking powder, black pepper, basil, feta cheese, black olives, tomatoes oil

Taken from recipeland.com/recipe/v/basil-feta-sun-dried-tomato-oli-53317 (may not work)