Small Feta, Olive And Sun Dried Tomatoes Scones

Name: Small Feta, Olive And Sun Dried Tomatoes Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces self-raising flour; 2 ounces whole wheat flour; 1/4 teaspoon baking powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon mustard powder; 2 tablespoons olive oil; 1 1/2 teaspoons chopped fresh thyme; 3 ounces feta, cubed small; 10 black olives, pitted and roughly chopped; 2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil); 1 large egg; 2 tablespoons milk; For the topping; milk, for brushing; 2 ounces feta, crumbled

Servings: persons

6 ounces self-raising flour
2 ounces whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh thyme
3 ounces feta, cubed small
10 black olives, pitted and roughly chopped
2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
1 large egg
2 tablespoons milk
For the topping
milk, for brushing
2 ounces feta, crumbled

1
First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
2
When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
3
Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
4
Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it - what you should end up with is a dough that is soft but not sticky.
5
On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
6
Put the cut-out pieces on a baking tray and brush them with the milk.
7
Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
8
Then remove them to a wire rack to cool.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces self-raising flour, 2 ounces whole wheat flour, 1/4 teaspoon baking powder, 1/4 teaspoon cayenne pepper, and more.

Yes, Small Feta, Olive And Sun Dried Tomatoes Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!