Name: Mediterranean scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8
Cuisine: Mediterranean
Ingredients: 350g self-raising flour; 1 tbsp baking powder; ¼ tsp salt; 50g butter cut in pieces; 1 tbsp olive oil; 8 halves Italian sundried tomatoes coarsely chopped; 100g feta cheese cubed; 10 black olives pitted and halved; 300ml full fat milk; 1 egg beaten, to glaze

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Mediterranean scones

Mediterranean scones

Good Food team

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Makes 8

Easy

Prep: 15 mins - 20 mins

Cook: 15 mins - 20 mins

A star rating of 4.5 out of 5.34 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

350g self-raising flour
1 tbsp baking powder
¼ tsp salt
50g butter

cut in pieces
1 tbsp olive oil
8 halves Italian sundried tomatoes

coarsely chopped
100g feta cheese

cubed
10 black olives

pitted and halved
300ml full fat milk
1 egg

beaten, to glaze

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Nutrition: per scone

kcal293
fat14g
saturates7g
carbs36g
sugars0g
fibre2g
protein8g
salt2g

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.

Recipe from Good Food magazine, October 2004

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A star rating of 4.5 out of 5.34 ratings

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