For gluten-free bakers, this chunky scone loaf is going to become a summer staple. Using a scone base but served in a 'tear and share' style, it's great to serve at a picnic for everyone to help themselves.
- Preheat the oven to 220ºC/200ºC fan/gas mark 7. Line a baking tray with baking parchment and dust lightly with flour.
- Arrange the tomatoes across a separate baking tray and drizzle with olive oil. Scatter over the oregano and roast in the oven for 10 minutes.
- Meanwhile, rub together the flour, baking powder, butter and salt. Add 50g of the Parmesan along with the olives and roasted tomatoes, then stir through the milk using the tip of a knife to bring the mix together into a sticky dough.
- Tip the dough onto the lined baking tray and, with flour-coated hands, shape into a plate-sized circle. Scatter with the remaining Parmesan and score 4 deep lines across the top of the loaf. Bake for 20–25 minutes until golden and well-risen and set aside to cool. Serve whole, letting everyone tear off their own portion.