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Small Feta, Olive and Sun Dried Tomatoes Scones Recipe

March 23rd, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post


  1. 6ouncesself-raising flour
  2. 2ounceswhole wheat flour
  3. 1/4teaspoonbaking powder
  4. 1/4teaspooncayenne pepper
  5. 1/4teaspoonmustard powder
  6. 2tablespoonsolive oil
  7. 1 1/2teaspoons choppedfresh thyme
  8. 3ouncesfeta, cubed small
  9. 10black olives, pitted and roughly chopped
  10. 2ouncessun-dried tomatoes, drained of oil and chopped(reserve 1 tablespoon oil)
  11. 1largeegg
  12. 2tablespoonsmilk
  13. For the topping

  14. milk, for brushing
  15. 2ouncesfeta, crumbled


  1. First sift the flours and baking powder into a large 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 tablespoon of oil from the sun-dried tomatoes.
  2. When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
  3. Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
  4. 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.
  5. On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
  6. Put the cut-out pieces on a baking tray and brush them with the milk.
  7. 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.
  8. Then remove them to a wire rack to cool.

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