Tear-and-share red pepper, red onion and feta scone

1. Set the oven to 190 degrees.

2. Put the olive oil, red peppers and red onion into a pot and cook gently with lid on for 15 minutes, then season.

3. Add the olives and allow to cool.

4. In a large bowl, mix together the flour, bicarbonate of soda and salt. Add the butter and use your fingers to work it in until crumbly.

5. Add the buttermilk, feta and pepper mixture. Mix quickly to combine. Do not overwork or it will become tough.

6. Pat into a circle about 18cm in diameter and 2cm high and transfer on to a baking tray lined with parchment.

7. Cut into six triangles. Pull each triangle out ev so slightly so they are still in a circle but with 1cm between them.

8. Brush the top with the egg wash and sprinkle with the poppy seeds.

9. Bake for 20-25 minutes until risen and golden. Eat warm or at room temperature.