Return to listing

Feta, Olive and Sun-dried Tomato Scones

These are lovely served as a snack or savoury at teatime. They also go very well as a companion to many soups for lunch.

 
 

This recipe is taken from Delia Smith's Winter Collection

Method

First sift the flours and baking powder into a large, roomy 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.

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

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.

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 2 inch (5 cm) cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.

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

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Tiny Cheese, Onion and Olive Scones Makes about 28

Tiny Cheese, Onion and Olive Scones

These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving.

 
 
Roquefort and Potato Scones with Sage Makes 6

Roquefort and Potato Scones with Sage

Easy to make, these wonderful savoury scones will vanish in seconds! Although it may sound unusual to add Roquefort, potato and sage to scones, it actually works really well.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Thanks Lindsey
23 Jul 2014 23:17
Coffee Break seems timely
23 Jul 2014 19:54
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Square quiche tins
23 Jul 2014 22:06
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com