Feta, olive and sun-dried tomato scones
From Delia Smith's Winter Collection by Delia Smith - page 232.
Serves: 1 – 3
Makes: 4 – 6
Time: 40 minutes
This is half the quantity of the original in the book. The scones don't keep well so only make as much as you will eat on the day.
Ingredients
- 80g feta cheese, finely diced
- 5 pitted black olives, finely diced
- 25g sun-dried tomatoes, finely diced drained but reserve 1 tbsp of oil for later
- 90g self-raising flour
- 25g wholemeal flour
- ⅛ tsp baking powder
- ⅛ tsp cayenne pepper
- ⅛ tsp mustard powder
- 1 tbsp extra virgin olive oil
- ¾ tsp fresh thyme, sliced
- 1 egg, beaten
- 1 tbsp milk for brushing
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