Rosemary & olive drop scones with goat's cheese

Rosemary & olive drop scones with goat's cheese

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

24

Tasty pop-in-the-mouth nibbles to impress guests with before dinner

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per secone

kcalories
66
protein
3g
carbs
7g
fat
3g
saturates
2g
fibre
0g
sugar
0g
salt
0.31g

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 200ml milk
  • 1 sprig rosemary, leaves removed and finely chopped
  • handful black olive, stoned and chopped
  • sunflower oil, for frying
  • 175g firm goat's cheese
  • 200g punnet cherry tomatoes, halved
  • extra-virgin olive oil, to serve

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Method

  1. Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
  2. Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it’s golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
  3. Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.

Recipe from Good Food magazine, January 2007

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Comments

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Lotus1972's picture

Superb and really delicious. I added mashed potato to the mixture to give it abit more substance, so they were more like blinis and that worked really well. I used thyme instead of rosemary and added some chilli powder for a little heat - fab and will make again.

Clare90291's picture
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Very good and a big hit. Made the drop scones a couple of hours beforehand. Grilled the goats cheese as people arrived. Tasted better warm but very good cold.

acatraps's picture
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I found these quite tasteless. But easy to make... may add some stronger tasting cheese and herbs next time

sarahebrooks's picture

These are really lovely and great if you want to make ahead and freeze. Try replacing the olive and rosemary with chives, then top with feta and red onion marmalade.

ferityelf's picture

I'm not a great cook and I'm not sure what I did wrong but they didn't look like the picture, they stayed quite flat. Everyone enjoed them but I thought they were a bit floppy. I did half with goats cheese and half with smoked salmon. I think the salmon ones need more flavour couldn't taste the dill. I will make the goats cheese ones again, practice makes perfect.

gervais's picture
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A very easy recipe and a so useful to have in the freezer over the holidays.I will give them a quick heat up before putting on the topping.

whatscookin's picture
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Made these as the nibbles for friends to eat when they arrived for a house party. They were truely quick and easy. Made half a batch with fresh basil (couldn't get fresh rosemary) and served with goat's cheese and cherry tomato and half a batch with dill, served with creme fraice and smoked salmon. Now they all think I'm the next Delia

tan_tan's picture
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these were LOVELY, made them with feta which worked really well

mother_ship's picture
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I made these the night before I needed them but despite keeping them in an air-tight box they didn't keep well, definitely need to be made the day you need them. I also used some mild welsh goats cheese but I think they'd work better with a stronger one.

anniek's picture

use ricotta instead of goats

m0100120's picture

i made these last christmas and changed the goats cheese to ricotta as most of my family arent keen, and they went down a storm!! they're really easy to make and the scones go well with basil/sun drieds toms/ mixed herbs/ cheese added to them!

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