Here's the basic idea, you could add herbs or sundried peppers if you'd rather, just keep the proportions the same.
350g self-raising flour
1 tablespoon baking powder
¼ tsp salt
1 tablespoon olive oil
8 sundried tomatoes, chopped
100g cheese, cubed
300ml full fat milk
1 egg to glaze
Heat the oven to 220°C
Line a baking sheet with floured parchment. In a bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine breadcrumbs and then add the tomatoes and cheese.
Pour in the milk and mix, until it becomes a soft sticky dough. Don’t over mix.
Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick.
Cut into eight wedges and place them well apart on the baking sheet.
Brush with beaten egg and bake for 15- 20 mins until risen, golden and springy to the touch.
Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. They will keep for 2-3 days in an airtight container or you can freeze them.