Preheat oven to 220°C (200°C fan forced). Line a baking tray with baking paper.

Mix together the contents of the scone mix sachet, sun dried tomatoes, kalamata olives and milk in a medium sized bowl until a dough starts to form. If dough is not coming together easily, add more milk (a teaspoon at a time) until it starts to come together.

Turn out onto a floured board and knead well. Alternatively, the dough hook attachment of an electric mixer can be used to produce a softer and more uniform dough.

Roll dough out to a 20mm thickness, cut scones to required size and place on tray. 

Bake for 12-15 minutes or until golden brown.