Tomato, Feta & Olive Scones

After finding some sundried tomatoes lurking at the back of the fridge, I wanted to use these in something a bit different than in a salad. These scones also make use of that delicious oil that the tomatoes come with, instead of butter.

Just to clarify, I didn’t add butter for the photo just to show the lovely chunks of tomato, feta and black olives. It is almost sacrilege not to serve scones with butter!

Tomato, Feta & Olive Scones

Joanne Iceton

A delicious twist on traditional cheese scones

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Course Appetizer, Side Dish, Snack

Servings 8 scones

Equipment

• 1 Baking tray
• Measuring Spoons
• scone cutters or you can use a 5 cm glass
• 1 Rolling Pin or you can use a large bottle

Ingredients

  

Scones

• 150 g self raising flour*
• 75 g wholemeal flour*
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp baking powder*
• 3 tbsp oil from the sundried tomatoes you can also use rapeseed or olive oil
• 75 g feta cheese finely diced
• 75 g sundried tomatoes finely chopped
• 1 handful black olives (roughly 10) chopped
• 1 egg
• 2 tbsp milk

To Top

• Milk, to glaze
• 25 g feta cheese, crumbled optional

Instructions

 

• Preheat the oven to 220c. 
• Mix the first 5 ingredients together, then drizzle over the oil. Rub the flour into the oil until you get a fine breadcrumb consistency. Alternatively, you can pop the dry ingredients into a food processor, pulse then add the oil, then pulse again to bring together.
• Stir in the feta, tomatoes and olives. Make a well in the middle and add the egg then milk. Start to mix the egg and milk together first, then stir in the flour mixture, bringing it together with your hands to form a soft dough.
• Tip on to a floured surface and roll out to a depth of 2.5 cm. You can use a large bottle for this if you don’t have a rolling pin. Stamp out the scones with cutters or use a small cup/glass (about 5 cm). Do not twist the cutter or cup/glass as this will prevent your scones from rising fully. Keep gathering the scraps of dough together, (being careful not to over knead as this will make for a tough scone) and rolling out until you have used it all. You may just need to mould and press down the last scrap.
• Pop the scones onto a greased tray and brush with a little milk. If wished, you can press in some more of the feta.
• Bake for 12 -15 mins until golden. When cooked, remove from the tray to cool on a wire rack.

   

Notes

*I have used 1 part wholemeal flour, to 2 parts self raising flour in this recipe, as using all wholemeal flour will create a denser scone. Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars. If you only have self raising flour, just use 225g and omit the baking powder.

 

These scones are delicious warm from the oven spread with butter but can be eaten cold. Try with some onion chutney and sliced fresh tomatoes.

 

Keyword feta, olives, scones, tomatoes

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