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Cheese and Olive Scones
Make breakfast or afternoon tea special with these Mediterranean inspired cheese and olive scones bursting with garlic and basil too. Spread with lots of butter and served warm they are hard to resist!
Course
Afternoon Tea, Breakfast
Cuisine
British
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
225
kcal
Author
Corina Blum
Ingredients
400
g
self-raising flour
½
teaspoon
salt
80
g
butter
cubed
120
g
cheddar
grated
1
garlic clove
crushed
220
ml
milk
2
tablespoon
basil
chopped
70
g
olives
diced
Metric
-
US Customary
Instructions
Put the flour and salt into a bowl.
Add the butter and rub in with your fingertips till it resembles breadcrumbs.
Stir in the cheese and garlic.
Pour the milk in gradually, stirring with a knife. You might not need quite all of the milk. Stop adding extra milk when it forms a dough.
Knead for about half a minute and then fold in the basil and chopped olives.
Flatten the dough with your hands and then use a scone cutter to cut out the scones. You should manage to get about 12.
Place the scones on a baking tray lined with baking paper.
Bake in the oven at 200°c (180°c fan) for about 15 minutes.
Cool on a wire rack.
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Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
25
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
27
mg
|
Sodium:
267
mg
|
Potassium:
70
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
365
IU
|
Vitamin C:
1
mg
|
Calcium:
103
mg
|
Iron:
1
mg