Mediterranean scones

Mediterranean scones

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(13 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Makes 8

New flavours in an old favourite - great for coffee mornings or an afternoon snack

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per scone

kcalories
293
protein
8g
carbs
36g
fat
14g
saturates
7g
fibre
2g
sugar
0g
salt
2g

Ingredients

  • 350g self-raising flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 50g butter, cut in pieces
  • 1 tbsp olive oil
  • 8 halves Italian sundried tomatoes, coarsely chopped
  • 100g feta cheese, cubed
  • 10 black olives, pitted and halved
  • 300ml full fat milk
  • 1 egg, beaten, to glaze

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Method

  1. Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft ‘stickyish’ dough. (Use all the milk – it helps give a light texture.) Don’t overhandle the dough.
  2. 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. Will keep for 2-3 days in an airtight container.

Recipe from Good Food magazine, October 2004

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Comments

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suebruyn's picture
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Way too much milk - it was TOO sticky and still very over moist when cooked. Will definitely try again but start with only 200mls of milk and go from there.

Wildeve's picture

I can't believe it has been 10 years since I first started making these scones . I follow the recipe and they turn out perfect every time. They freeze well so you can always have a ready supply to tuck into. Really lovely and I award them 5 stars.

Frantic Flapjack's picture
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Very good scones and extra good when served warm. Served with the Green Bean Minestrone on this site. You don't need the extra salt.

cloclo15's picture

These make a lovely light scone but I have to agree with previous commenters - these were way too salty for my tastes with both the olives, feta and extra salt added. Next time I would omit the salt from the dough and perhaps include less feta to try to tone down the salt content.

emmyv5's picture

Really delicious, full of flavour and looked impressive. I used green olives as that was all I had, plus the sun dried tomatoes. Feta comes through really well, will do these again for a picnic

nanajan's picture
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So yummy will make them again for sure .... just sent this recipe to my daughter in canada she will love this recipe, as she all ways trying new recipe's out and sending them on to others xx

lesley1142's picture
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A nice change from the usual fruit and cheese scones I usually make. Handy for lunchboxes and snacks. Tasty hot or cold. I didn't have any feta so used some Wensleydale and they were fine. I think this recipe could be altered and adapted to suit individual tastes with no problems. Thumbs up from me!

hungrykoala's picture
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Very nice with a lovely texture. I left out the olives to make them more appealing to everyone else as they do not eat them. I also omitted the salt and reduced the feta - glad I did. The feta is cubed and stays that way so areas of the scone are plain. I think I would try using ordinary mature cheddar, grated as this will work well with the sundried tomatoes.

sarahlm's picture
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Absolutely scrummy! The only thing is I don't really like olives so I didn't put any in. They were georgeous (especially still warm with butter!

pyrah49's picture

Does this recipe really need 1 tablespoon of baking powder? I would like to try the scones but am not overly keen on bicarb so would prefer to use less.

sxmscorpio's picture
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Nice combination of flavours but I found the scones a bit salty..I will either reduce the feta or not put salt in the pastry next time.

marola's picture
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Really interesting scones. To get the most out of having the oven on I doubled the quantity on everything apart from the sun-dried toms as unfortunately they cost a small fortune here. Lovely and soft, would go well with a nice glass of white wine.

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