Mediterranean scones

Mediterranean scones

  • Rating: 5 out of 5.27 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Makes 8

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

  • Freezable
Nutrition: per scone
NutrientUnit
kcal293
fat14g
saturates7g
carbs36g
sugars0g
fibre2g
protein8g
salt2g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.27 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content