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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.

PER SCONE

293 kcalories, protein 8g, carbohydrate 36g, fat 14 g, saturated fat 7g, fibre 2g, salt 2 g

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• femke

  17 February 2008

  femke rated this recipe

  

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• Marola

  07 February 2009

  Marola rated and commented on this recipe

  

  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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• sxmscorpio

  22 March 2009

  sxmscorpio rated and commented on this recipe

  

  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.

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• Deejay

  30 April 2009

  Deejay commented on this recipe

  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.

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• angus

  15 June 2009

  angus rated and commented on this recipe

  

  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!

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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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Difficulty and servings

MAKES 8

Preparation and cooking times

Prep 15 20 mins

Cook 20 mins

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

PER SCONE

293 kcalories, protein 8g, carbohydrate 36g, fat 14 g, saturated fat 7g, fibre 2g, salt 2 g

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