Feta Cheese, Olive & Sun-Dried Tomato Savoury Scones
Feta cheese, olive and sun dried tomato scones
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I do like to do a bit of baking, especially when I’m having visitors and these savoury cheese and tomato scones always go down a treat!
Most of my recipes are of my own invention or have been handed down through the family, but I have to confess that I am a bit of a fan of Delia Smith. You can say what you like about Delia and her trying to teach us to boil eggs, but she can certainly teach us How To Cook, and, I have never yet cooked anything of hers that hasn’t worked out! |
These scones really are very nice and make a pleasant change from plain cheese.. There is quite a kick from the chilli! If you put them in a tin lined with grease-proof paper they will keep fresh for 3-4 days. Not they have ever lasted that long around here!
I have changed this recipe a bit from the original, but essentially the credit must go to Delia!
I have changed this recipe a bit from the original, but essentially the credit must go to Delia!
For 12 - 14 of these delicious savoury scones you will need:
- 6oz Feta cheese, cut into very small cubes
- 20 black olives chopped.
- 4oz sun-dried tomatoes
- 1lb self-raising flour
- ½ tsp baking powder
- ½ tsp cayenne pepper
- ½ tsp mustard powder
- 4 tbs olive oil
- 2tbs of the oil from the sun-dried tomatoes
- 2 eggs
- 4 tbs milk
Preheat the oven to 220 centigrade. You will also need a 2.5 inch plain or fluted round cutter, or just use an upturned glass with a similar sized rim if you don't have a cutter...
The feta cheese scones are really easy to make...
Sieve the flour, baking powder, mustard powder and cayenne into a large bowl.
Add all of the oil, and using a knife, mix until the mixture has a lumpy consistency and then add the feta, tomatoes and olives and mix well
Add all of the oil, and using a knife, mix until the mixture has a lumpy consistency and then add the feta, tomatoes and olives and mix well
Beat the eggs and milk in a separate bowl and add half to the dough .
Using your hands, gradually bring the mixture together, adding more of the milk mixture as you need it, until you have a soft but not sticky dough ball.
Using your hands, gradually bring the mixture together, adding more of the milk mixture as you need it, until you have a soft but not sticky dough ball.
On a floured board roll the dough out to a depth of 1 inch and cut out the scones.
You will need to gather up the dough and re-roll several times, so that non of the mixture is wasted.
Put the scones on a baking tray and brush the top with milk
You will need to gather up the dough and re-roll several times, so that non of the mixture is wasted.
Put the scones on a baking tray and brush the top with milk
Put the scones on the highest oven shelf and bake for about 15 minutes until they are golden brown. Cool on a wire rack
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