Rosemary & olive drop scones with goat's cheese

Rosemary & olive drop scones with goat's cheese

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(12 ratings)

Prep: 15 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per secone

  • kcal66
  • fat3g
  • saturates2g
  • carbs7g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.31g
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  • 200g self-raising flour
  • 1 tsp 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…

  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 sprig rosemary, leaves removed and finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful black olive, stoned and chopped
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g firm goat's cheese
  • 200g punnet cherry tomato, halved
  • extra-virgin olive oil, to serve


  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.

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Comments, questions and tips

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18th Oct, 2019
These are great - I've made them many times. As others have said, it's best to be heavy handed with the olives and rosemary as the drop scones can take it. I always make double and freeze half.
Frantic Flapjack
20th Dec, 2017
These were great! I used chopped dill instead of the rosemary and olives but served with the goat's cheese and tomatoes. They need to be seasoned well. We made them slightly larger and had them for dinner. We couldn't stop eating them!
22nd Feb, 2014
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.
7th Mar, 2012
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.
21st Nov, 2011
I found these quite tasteless. But easy to make... may add some stronger tasting cheese and herbs next time
11th Jun, 2010
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.
8th May, 2010
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.
19th Dec, 2009
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.
24th Apr, 2009
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
1st Jan, 2009
these were LOVELY, made them with feta which worked really well


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