Name: Rosemary & olive drop scones with goat's cheese
Cook time: 30 min
Total time: 45 min
Yield: 24
Cuisine: British
Ingredients: 200g self-raising flour; 1 tsp baking powder; 2 eggs beaten; 200ml milk; 1 sprig rosemary leaves removed and finely chopped; handful black olive stoned and chopped; sunflower oil for frying; 175g firm goat's cheese; 200g punnet cherry tomato halved; extra-virgin olive oil to serve

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Rosemary & olive drop scones with goat's cheese

Rosemary & olive drop scones with goat's cheese

Cathryn Evans

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Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.11 ratingsRate

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

Easily doubled

Easily halved

Freezable

Vegetarian

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A star rating of 3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

200g self-raising flour
1 tsp baking powder
2 eggs

beaten
200ml milk
1 sprig rosemary

leaves removed and finely chopped
handful black olive

stoned and chopped
sunflower oil

for frying
175g firm goat's cheese
200g punnet cherry tomato

halved
extra-virgin olive oil

to serve

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Nutrition: per secone

kcal66
fat3g
saturates2g
carbs7g
sugars0g
fibre0g
protein3g
salt0.31g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

MAKE IT CLASSIC

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

Recipe from Good Food magazine, January 2007

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A star rating of 4.5 out of 5.11 ratings

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