Rosemary & olive drop scones with goat's cheese

Rosemary & olive drop scones with goat's cheese

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

Difficulty and servings

Easy

24

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

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.
Try

Make it classic

Omit the olives in the scones, add some chopped dill instead, and serve the scones with smoked salmon and sour cream.

Freeze ahead

Make the drop scones to the end of stage 2, then stack and wrap with a double layer of cling film and freeze for up to 1 month. Defrost in the fridge overnight, then assemble and grill.

Per secone

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

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo annie

    04 December 2007

    annie commented on this recipe

    use ricotta instead of goats

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  • Binder photo mother*ship

    22 December 2008

    mother*ship rated and commented on this recipe

    3 stars

    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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  • Binder photo sara

    01 January 2009

    sara rated and commented on this recipe

    5 stars

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

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  • Binder photo Colette

    24 April 2009

    Colette rated and commented on this recipe

    5 stars

    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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  • Binder photo janet

    19 December 2009

    janet rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Mrs Horse

    05 March 2010

    Mrs Horse rated this recipe

    5 stars

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  • Binder photo Navlyn

    15 March 2010

    Navlyn rated this recipe

    4 stars

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  • Binder photo ktb

    27 March 2010

    ktb rated this recipe

    5 stars

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  • Binder photo Ferityelf

    08 May 2010

    Ferityelf commented on this recipe

    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.

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  • Binder photo Sarah

    11 June 2010

    Sarah commented on this recipe

    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.

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  • Binder photo Food

    10 April 2011

    Food rated this recipe

    5 stars

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  • Binder photo Sparx

    21 November 2011

    Sparx rated and commented on this recipe

    2 stars

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

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  • Binder photo Clarea

    07 March 2012

    Clarea rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

24

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

Ingredients

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Per secone

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

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