An old town, baby birds & savory scones

Ingredients

• 4 cups self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon cayenne pepper
• 100 g margarine (plus 1 tablespoon extra)
• 1 tablespoonraw sugar
• 1.5 cup milk (we used rice milk)
• 1 handful nutritional yeast flakes (in place of cheese)
• a few stalks of fresh basil, chives, parsley and oregano, chopped
• 2 onions, chopped
• 1/2 cup canned corn
• 1/2 cup sliced black olives
• Salt and pepper

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Preparation

• - Preheat oven to 180 degrees C, line a baking tray with baking paper and dust lightly with flour.
• - In a saucepan add the chopped onion with the tablespoon extra margarine and the sugar, cook on low heat until browned, then put aside.
• - Sift flour, baking powder and cayenne pepper, then rub in the butter with your fingertips till it resembles breadcrumbs.
• - Stir in yeast flakes, corn, hearbs, olives, salt and pepper and the cooked onion. Add the milk, cutting into the dry mixture with a knife until just combined (don't overmix).
• - Dust your hands with flour, then scoop out the sticky batter onto the cupboard, gently shape into small flat balls and brush the tops with milk.
• - Bake for 20-30 minute, or until puffed and golden. Remove from the oven and leave to cook on tray.