Savory olive, walnut and gruyere scones

4 cups Gluten Free self-rising flour

1 cup double cream

1 cup soda water

1 cup grated gruyere

1 cup chopped pitted Rosemary and Garlic kalamata olives

½ cup chopped walnuts

Gradually add the cream and soda water to the flour and mix together, gently knead the dough into a ball until combined (add more flour if too sticky), or if your bowl is to small sprinkle some flour onto a clean bench and then knead.

Fold the nuts, olives and most of the cheese into the mix then roll into a large sausage.

Cut into 12 discs and put on a baking sheet lined with paper.

Bake at 180 degrees for 20 minutes. Remove the scones and top with the remaining cheese and grind some black pepper on top. Return to the oven, turn it off and leave for two minutes till melted.  Serve with your favorite topping.