A savoury scone that is perfect for a quick lunchtime snack. The tangy and salty taste of the feta cheese marries perfectly with the black olives and sundried tomatoes to give a classic Mediterranean flavour combination. This is similar to my sun-dried tomato, olive and cheese loaf but substitutes feta cheese for cheddar and uses olive oil instead of butter.
225g self-raising flour
a large pinch each of cayenne, baking powder and black pepper
3 tbsp olive oil
(if the sundried tomatoes come in a jar, use 1 tbsp of the oil instead of 1 tbsp of olive oil)
125g feta cheese (75g cubed for the scones and 50g crumbled for the topping)
50g sundried tomatoes
12 black olives, sliced
1 egg, beaten
1-2 tbsps milk
Preheat the oven to 190ºC and line two baking sheets with greaseproof paper.
Sieve the flour into a bowl and add the baking powder, cayenne and black pepper. Make a hole in the middle, add both oils and stir around with a knife. Then add the olives, sundried tomatoes and feta and mix together. Next add the beaten egg and, using your hands, bring it all together to form a soft dough. Add more milk if needed.
Now tip it onto a floured board and roll out to a depth of about 20mm. Cut out shapes with a circular cutter and place onto the baking sheets - I used a 6cm cutter which made 10 scones. Brush the top with a bit of milk and crumble on the remaining feta cheese.
Bake in the oven for 20-25 minutes and when done, cool on a wire rack.
For an alternative savoury treat, check out my cheese and chive scones ...
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