Feta,Olive and Sun dried Tomato Scones

What better way to celebrate World Baking Day (17th May 2015) than to make a traditional bake. So with that in mind I have decided to make scones. However, as part of the celebrations I have decided to tweak the recipe to make them that little bit extra special.

Scone mix is a great base for both sweet and savoury recipes, so for my first bake I have decided to make a scone that can be used to serve as a canapé or part of a take on a Ploughmans lunch.

Ingredients

3 oz (75 g) Feta, cubed small

10 black olives, pitted and roughly chopped

2 oz (50 g) sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
6 oz (175 g) self-raising flour

2 oz (50 g) wholewheat flour

¼ level teaspoon baking powder

¼ level teaspoon cayenne pepper

¼ level teaspoon mustard powder

2 tablespoons extra virgin olive oil

Half level teaspoons dried thyme

1 large egg

2 tablespoons milk

For the topping:

milk for brushing

2 oz (50 g) Feta, crumbled

Pre-heat the oven to gas mark 7, 425°F (220°C).

Method
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 table knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.

Sifted dry ingredients and chopped feta,olives and tomatoes

Sifted dry ingredients and chopped feta,olives and tomatoes

When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.

Add chopped ingredients to flours

Add chopped ingredients to flours

Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients. 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.

Bring together to form a dough

Bring together to form a dough

Now on a floured board, roll the dough out to a depth of 1 inch (2.5 cm). Then stamp out the scones using a 1and half  inch (3-4cm) cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.

(At this stage you could also roll out the the dough into an oblong. Spread with a thin layer of Marmite. Roll up and make pin wheels to serve as a snack )

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.

Ready for the oven

Ready for the oven

Then remove them to a wire rack until they are cool enough to eat

Served sandwiched together with a cream cheese and Italian ham on the side is a delicious take on a Plougmans lunch

Ready to eat

Ready to eat

Serve  with Italian ham and cream cheese

Serve with Italian ham and cream cheese

 

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