For the scones

75g/3oz feta, cubed small
10 black olives, pitted and roughly chopped
50g/2oz sun-dried tomatoes, drained of oil and chopped (reserve 1 tbsp oil)
175g/6oz self-raising flour
50g/2oz wholewheat flour
¼ level tsp baking powder
¼ level tsp cayenne pepper
¼ level tsp mustard powder
2 tbsp extra virgin olive oil
1½ level tsp fresh thyme, chopped
1 egg
2 tbsp milk

For the topping

milk, for brushing
50g/2oz feta, crumbled