Olive-Parmesan Scones

3 cups All-purpose flour
2 tablespoons Sugar
2 tablespoons Baking powder
1 tablespoon Parsley -- chopped
1/2 teaspoon Salt
Parmesan cheese -- grated
6 tablespoons Margarine/butter (3/4 stick)
2 large Egg -- beaten
1/2 cup Kalamata olives -- pitted and chopped
3/4 cup Milk

About 1 hour before serving or early in day: Preheat oven to 400`F. Grease cookie sheet. In large bowl, mix flour, sugar, baking powder, parsley, salt, and 1/3 cup grated Parmesan cheese. With pastry blender or two knives used scissor-fashion, cut in butter or margarine until mixture resembles cornmeal. Stir in eggs; Kalamata olives, and 3/4 cup milk just until ingredients are blended. On lightly floured surface, pat dough into 8-inch squares. With knife, cut dough into 3 strips, then cut each strip crosswise into 3 pieces. With pancake turner, place scones, 1 inch apart, on cookie sheet. Brush scones with 2 tsp, milk; sprinkle with 2 tbsp. grated Parmesan cheese. Bake scones 15 to 20 minutes until golden. Serve scones warm, or remove them to wire rack to cook completely. Reheat if desired. Makes 9 scones.