I wasn’t so sure how these would go down for the picnic, but I needn’t have worried!
Beautifully salty and tangy, these went down a treat
And with a recipe making so many we were left with lots left over, meaning snacks for the next few days were sorted!
75g feta, cubed
10 black olives, roughly chopped
50g sundried tomatoes, drained of oil and chopped
175g self raising flour
50g wholewheat flour
¼ level teaspoon baking powder
¼ level teaspoon cayenne pepper
¼ level teaspoon mustard powder
2 tablespoon extra virgin olive oil
1½ level teaspoon chopped fresh thyme
1 large egg
2 tablespons milk
for the topping:
milk for brushing,
50g crumbled feta
Preheat oven to gas mark 7/220°c
Sieve the flours and baking powders together and add the cayenne pepper and mustard.
Add the oil and, using a knife, mix it all together
When the mixture looks like lumpy breadcrumbs stir in the feta, olives, sundried tomato and chopped thyme
In a separate bowl beat the egg with the 2 tablespoons of milk and add half of this mixture to the other ingredients.
With your hands, bring the mixture together to form a dough, adding the rest of the egg & milk as you go
What you should end up with is a dough which is soft but not at all sticky.
Roll out onto a floured surface
Using a 2 inch (5 cm) cutter, stamp out your scones and place onto a baking tray and brush with milk
Top each scone with the crumbled over feta
Put on the top shelf of the oven and bake for 12-15 minutes or until they’ve turned a golden colour
Remove them to a wire rack to cool
Little bitesize circles of delight
(I’ll let you into a secret… try them dipped in hummus..)