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Mediterranean scones

Based on 1 ratings

food lover

Community Member

“These dense , crumbly scones are a British classic with a twist.Best served warm , smothered in butter.”

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Pieces:-8+
350 g flour
1½ tbsp baking powder
¼ tsp salt
50 g butter
1 tbsp olive oil
jarred sun-dried tomatoes
100 g feta cheese
10 jarred pitted black olives
300 ml milk
egg (for coating)

Utensils

  • knife
  • Step 1/6

    • knife

    Cube the butter and the cheese . Coarsley chop the sun-dried tomatoes and halve the olives.

  • Step 2/6

    butter a baking tray

  • Step 3/6

    • 350 g flour
    • 1½ tbsp baking powder
    • ¼ tsp salt
    • 50 g butter
    • 1 tbsp olive oil

    Mix together the flour , baking powder and salt. Then rub in the butter and oil , until it resembles fine crumbs.

  • Step 4/6

    • jarred sun-dried tomatoes
    • 100 g feta cheese
    • 10 jarred pitted black olives
    • 300 ml milk

    Add the tomatoes , cheese and olives . Make a well in the center and gradually add milk mixing until it is a 'stickyish' dough.Do not overhandle the dough.

  • Step 5/6

    • egg (for coating)

    Split the dough into 8 equal parts and roll into balls .Brush with beaten egg and bake for 15- 20 minutes or until risen , golden and springy to touch

  • Step 6/6

    Once done remove to a cooling rack and cover with a tea towel to keep them soft . Enjoy!!

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