Method:

Preheat oven to 230°C. Combine garlic, flour, cheese, sour cream and milk in a large food processor/mixer, process until mixture forms a ball.

Remove dough and place on a floured board. Add tuna, olives and basil, mixing by hand until combined. Roll/pat until 3cm thick. Cut into desired shapes.

Place scones on lightly floured baking trays and spray tops with canola oil. Bake for 15 minutes or until golden. Serve topped with extra basil leaves.