Tiny cheese, onion and olive scones

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Prep time:

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Serves: 30

By Cies

1

Ingredients

  • 175g self-raising flour

  • 1 tbsp olive oil

  • 1 large egg

  • 3 tbsp milk

  • 1/2 tsp salt

  • 1/2 tsp cayenne pepper

  • 1/2 tsp mustard powder

  • 40g strong cheddar cheese grated

  • 6 black olives pitted and chopped

  • 25g butter

  • 1 medium onions diced

  • 40g parmesan/parmigiano reggiano grated

Method

  1. Pre-heat the oven to 200C/Gas Mark 6.
  2. Fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool.
  3. While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite).
  4. Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly.
  5. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.
  6. Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly.
  7. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings.
  8. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. Remove them to a wire rack to cool.

Handy Hint

This makes about 30 mini scones. They are very moreish!

Additional Information

  • Nut Free

  • Vegetarian

  • Snack

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cheese

  • bread

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Your comments

  • Cies 03/05/10 13:20

    These went down a treat at ds' baptism party. Very easy to make in advance, freeze and then reheat on the day.