Mediterranean scones

Mediterranean scones

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(27 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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, questions and tips

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11th May, 2020
I've not had many savoury scones in my time but the combo of feta, olives and sun dried tomatoes is irresistible in my book! These were easy to mix and though the dough was quite wet and sticky it came together well. Baked quickly and were delicious warm from the oven with lashings of butter. Looking forward to snacking on these through the week!
Joana Kartalewa's picture
Joana Kartalewa
7th May, 2020
I really love cooking, but prefer something quick and easy. Especially on a Sunday morning. Those are just great! I imagine clouds taste like that. The scones are truly fluffy and tasty! I had no problems with the recipe. It was easy as 1,2,3!
6th May, 2020
These have a really lovely fluffy texture but crispy on the outside. I used cheddar instead of feta, which was great. The only thing I would change is that I can really taste the baking powder (a bit sour), so I would use less in the future. I had no problem with the milk as others have mentioned.
4th Mar, 2020
Really good although found 200ml of milk and 2 teaspoons of baking powder was plenty and I sliced olives rather than halved. Teenage kids loved them too!
30th May, 2019
I make these regularly as we all love them. I use a good strong cheddar rather than feta, lots more olives and sundried toms than the recipe suggests and lots of herbs, maybe a touch of paprika. Also adding the milk a little at a time as others have said because it's so wet, I always brush with milk rather than an egg
Sara Joseph's picture
Sara Joseph
4th Apr, 2019
These turned out perfect! I also added spinach to my dough :)
Chris Hall
1st Jun, 2016
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.
9th Feb, 2015
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.
27th Nov, 2014
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.
26th Nov, 2014
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.


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