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Recipe by Cathryn Evans

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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.

Per secone

66 kcalories, protein 3g, carbohydrate 7g, fat 3 g, saturated fat 2g, fibre 0g, salt 0.31 g

Latest comments and suggestions

• wasabimed

  27 November 2007

  wasabimed commented on this recipe

  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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• annie

  04 December 2007

  annie commented on this recipe

  use ricotta instead of goats

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• mother*ship

  22 December 2008

  mother*ship rated and commented on this recipe

  

  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.

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• sara

  01 January 2009

  sara rated and commented on this recipe

  

  these were LOVELY, made them with feta which worked really well

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• Colette

  24 April 2009

  Colette rated and commented on this recipe

  

  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

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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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Difficulty and servings

24

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

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

Per secone

66 kcalories, protein 3g, carbohydrate 7g, fat 3 g, saturated fat 2g, fibre 0g, salt 0.31 g

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