Preheat the oven to 220°C or fan forced oven 200°C. Grease 2 large baking trays.
Sift the flour and salt into a large mixing bowl. Add the chopped rosemary and stir it in. Rub in the chilled Lurpak® Slightly Salted butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in about three-quarters of the cheese.
Beat the egg and milk together, then stir it into the mixture with a knife. Bring the dough together with your hand, then turn it out onto a lightly floured surface and knead for a few moments until smooth.
Roll out the dough to a thickness of about 3cm, then use a small (3-4cm) cutter to stamp out the scones, re-rolling the dough as necessary. Arrange 15-16 scones an overlapping circle on one baking sheet. Put any remaining scones on the second baking sheet. Brush the tops with a little milk and sprinkle the rest of the cheese on top. Bake for 12-15 minutes until risen and golden.
Leave to cool for a few minutes. Garnish the wreath with rosemary sprigs and serve while warm, with olives and extra Lurpak® Slightly Salted butter.
Cook’s tip: When cutting out the scones, avoid twisting the cutter – this will help them to rise better.