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

Cook Time 15

Total Time 30

Servings

Calories 225kcal

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.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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