Recipe

Olive and rosemary scones

These wonderfully light, buttery olive and rosemary scones are fantastic recipe to have on hand. Serve warm with butter and enjoy with friends or family for a lovely afternoon tea

  • 35 mins cooking
  • Serves 8
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Ingredients

  • 3 cup plain flour, plus extra for dusting
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 50 gram cold butter
  • 1 teaspoon sea salt
  • 2 tablespoon rosemary, finely chopped
  • 1 cup black spanish olives, pitted and diced
  • 1/2 cup grated vintage cheddar cheese
  • 1/4 cup olive oil
  • 3/4 cup milk, plus 1 tablespoon extra for glazing

Method

  • 1
    Pre-heat oven to 190ºC and lightly grease a flat oven tray.
  • 2
    Combine the flour, baking powder and baking soda in a large bowl and mix well. Grate the butter into the mixture and rub in using your fingertips. Stir in the salt, rosemary, olives and cheese and gently mix together.
  • 3
    Whisk the olive oil and milk together and pour over the dry ingredients. Using a knife, mix gently until it can be gathered into a soft ball. Turn out onto a lightly dusted surface and knead gently 4-5 times to shape into an even 20cm circle. Using a lightly floured knife, cut into 8 wedges. Brush the tops with milk and bake for 15-18 minutes until golden and cooked in the centre. Serve warm with butter.

Notes

  • Once out of the oven, cover scones with a clean tea towel to keep them soft and fluffy. - Per serve: Energy: 364kcal, 1526kj Protein: 8.6g Fat: 18.4g Saturated fat: 5.7g Cholesterol: 18.6mg Carbohydrate: 39g Fibre: 3g Sodium: 652mg