Mediterranean scones

Mediterranean scones

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

Difficulty and servings

Easy

MAKES 8

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 15 - 20 mins

Freezable

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.

PER SCONE

293 kcalories, protein 8.0g, carbohydrate 36.0g, fat 14.0 g, saturated fat 7.0g, fibre 2.0g, salt 2.0 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

  • Binder photo femke

    17 February 2008

    femke rated this recipe

    4 stars

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  • Binder photo Marola

    07 February 2009

    Marola rated and commented on this recipe

    5 stars

    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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  • Binder photo sxmscorpio

    22 March 2009

    sxmscorpio rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo angus

    15 June 2009

    angus rated and commented on this recipe

    5 stars

    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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  • Binder photo Swirlgirl

    05 March 2010

    Swirlgirl rated this recipe

    5 stars

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  • Binder photo same965

    05 March 2011

    same965 rated this recipe

    5 stars

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  • Binder photo HungryKoala

    22 August 2011

    HungryKoala rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Geordie Tyke

    04 January 2012

    Geordie Tyke rated and commented on this recipe

    4 stars

    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!

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  • Binder photo nanajan

    01 January 2013

    nanajan rated and commented on this recipe

    5 stars

    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

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  • Binder photo Emmy

    05 May 2013

    Emmy commented on this recipe

    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

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  • Binder photo Shania

    16 May 2013

    Shania rated this recipe

    4 stars

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Difficulty and servings

Easy

MAKES 8

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 15 - 20 mins

Freezable

Buttery, cheesy - wonderful

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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PER SCONE

293 kcalories, protein 8.0g, carbohydrate 36.0g, fat 14.0 g, saturated fat 7.0g, fibre 2.0g, salt 2.0 g

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