Mediterranean scones

Mediterranean scones

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(15 ratings)

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


Makes 8
New flavours in an old favourite - great for coffee mornings or an afternoon snack

Nutrition and extra info

  • Freezable

Nutrition: per scone

  • kcal293
  • fat14g
  • saturates7g
  • carbs36g
  • sugars0g
  • fibre2g
  • protein8g
  • salt2g
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  • 350g self-raising flour
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp salt
  • 50g butter, cut in pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 halves Italian sundried tomatoes, coarsely chopped
  • 100g feta cheese, cubed
  • 10 black olives, pitted and halved
  • 300ml full fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (14)

Chris Hall's picture

I agree with the previous posters about the amount of milk, I was completely unable to do anything with the dough. In the end I abandoned the idea on trying to roll it out and cut it in wedges, I just scooped it out (I ended up with seven) and put each one onto a silicone baking sheet, I then shaped them into a the right shape with the pastry brush as that was covered in the egg and the dough didn't stick to that. They came out brilliantly.

missreebbie's picture

Turned out really nicely but I agree with other reviewers 300ml of milk is way too much. The dough was much too sticky to do anything with. I had to get my daughter to come in and put quite a lot more flour onto the dough for me, as my hands were all doughy! Next time I would add the milk a bit at a time. I used goats cheese instead of feta because I was concerned about the saltiness, and added some black pepper and fresh thyme to the mix (and put a few sprigs of time on top as a garnish). I also divided the mixture into more portions - I made 11 wedge-shaped scones rather than 8, and they were still quite substantial.

suebruyn's picture

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

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

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

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

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

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

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

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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