Feta Cheese, Black Olive & Sun-dried Tomato Scones…..

By Simon  ,   

June 2, 2014

For you Vanessa...... Feta cheese, black olive and sundered tomato scones, simple and easy to make and totally delicious, served warm from the oven. These are great served as a snack or as a savoury treat anytime.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 12 Snack size


75 Grams Feta cheese

50 Grams Sun dried tomatoes in oil

1 Handful Black olives (10)

175 Grams Self raising flour

50 Grams Wholewheat flour

1/4 tsp Baking powder

1/4 tsp Mustard powder

1/4 tsp Cayenne pepper

2 tbsp Extra virgin olive oil

2 Sprig Fresh thyme

1 Medium Egg

1 Dash Milk

Splash Milk

50 Grams Feta cheese



Pre-heat your oven to 180c fan or 200c convection.

First sift the flours and baking powder into a large, roomy bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved oil from the sun-dried tomatoes.

When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.

Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.

Now on a floured board, roll the dough out to a depth of 1 inch (2.5 cm). Then stamp out the scones using a 2 inch (5 cm) cutter or a champagne flute.  Put the cut-out pieces on a lightly oiled baking tray and brush them with the milk.

Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour. Then remove them to a wire rack until they are cool enough to eat.


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