• 225 g/8 oz self-raising flour
• 1 level teaspoon baking powder
• ⅓ level teaspoon salt
• 25 g/1 oz butter
• 50 g/2 oz finely grated hard cheese
• 1.5 dl/¼ pint milk

Sift the flour, baking powder and salt together. Rub in the butter and add the grated cheese. Stir in the milk and using a fork mix to a rough dough in the basin. Turn out on to a floured surface and knead lightly until smooth. Cover and rest in a cool place for 10 minutes while preparing the topping.

Heat the oil in a saucepan. Add the onion and fry gently for a few moments until softened but not brown. Stir in the tomato purée, the herbs and a seasoning of salt and pepper. Cook for a moment and then draw off the heat.

Roll out the prepared scone dough to a circle of about 23 cm (9 in) in diameter. Slide on to a greased baking tray. Spread the tomato mixture over the surface right to the edges. Sprinkle gently with the grated cheese and top with a lattice-work of anchovy fillets or garnish with a few sliced olives. Place in the centre of a hot oven (220 °C., 425 °F., Gas Mark 7) and bake for 20–25 minutes or until well risen. Cut into wedges and serve warm.