These savoury scones make delicious party food, especially when warm. They can be served with a savoury butter, olives and chutneys in the centre.
Serves 16
400g self raising flour
3 tsp baking powder
2 tsp mustard powder
40g butter, cubed
350g feta cheese, crumbled
100g black olives, sliced
1 tbsp fresh rosemary, chopped
Freshly ground black pepper
1 egg, beaten
130ml milk
50g crumbled feta cheese
Preparation Time: 15 minutes. Cooking Time: 12 minutes.
1. Sieve the flour, baking powder and mustard powder into a bowl and rub in the butter until resembles fine breadcrumbs. Stir in the cheese, olives, rosemary and season with black pepper.
2. Whisk the eggs and milk in a jug. Make a well in the centre of the dry ingredients and pour in the egg and milk, reserve a little for glazing the scones. Mix together to form a soft dough.
3. Roll the dough on a floured surface to about 2.5cm thick. Use a plain 3.5cm cutter to cut out the scones, re-rolling as necessary.
4. Line a large baking tray with Bake-O-Glide or baking parchment, if using a fan oven make sure you have a space around the tray in the oven.
5. Arrange the scones in a circle with a 2mm gap, brush with the reserved beaten egg and sprinkle feta on the top of each scone.
6. Place in the oven CAST IRON OVEN: on the 3rd shelf in the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/350oF. Bake for 8 minutes, turn the tray if needed and bake for a further 4 minutes or until the scones are cooked and are golden brown.
7. Serve warm with a savoury butter, olives and chutneys in the centre.
