“I fell in love with the Mediterranean philosophy of good wine, good food and family.”
That is why I thought it only fitting to incorporate this philosophy into my scone making!
Feta, olives and sun-kissed tomatoes…these are my kind of scones!
This recipes includes butter and olive oil; they are mediterranean scones after all.
- 350g self-raising flour
- 1 tbs baking powder
- ¼ tsp salt
- 50g butter, cut in pieces
- 1 tbsp olive oil
- 8 halves Italian sunkissed tomatoes, coarsely chopped
- 100g feta cheese, cubed
- 10 black olives, pitted and halved
- 200ml milk
- Juice of ½ lemon
- 1 egg, beaten, to glaze
- A sprinkle of cayenne
Chop the feta, olives and tomatoes into small pieces, then add to coat in the breadcrumbs.
Lemon juice added to the milk creates a natural kind of buttermilk.
Take the not-to-sticky dough out and flatten to about 2cm thick for cutting.
- Heat the oven to 220 °/fan 425 °F/gas 7.
- Sift together the flour, baking powder and salt.
- Rub in the cold, cubed butter with the oil, until the mixture resembles fine crumbs.
- Stir in the tomatoes, cheese and olives.
- Make a well in the centre, pour in the milk and mix until it becomes a soft dough.l.
- Dip the circular cutter in flour, cut and lift he scone on to a parchment lined baking tray.
- Brush with beaten egg, sprinkle with cayenne and bake for 15-20 mins until well risen.
- Transfer to a wire rack and cover with a clean tea towel to keep them soft.
Glazed and oven ready!
Love seeing the bits of feta, olive and tomato…they smell amazing too!
These are great served warm and buttered, for lunch with family and friends,
with a warm bowl of my Roasted Red Pepper Soup.