Cheese & Olive Scones

These scrummy savoury scones are great simply spread with butter or filled with ham & chutney, or for tasty canapés, try bitesize scones which can be served warm with a slice of creamy brie in the middle!

This recipe uses 200g of Fibre Mix. A 500g pack of Fibre Mix is 2 units of your monthly prescription unit allowance.

Makes 6
Suitable for home freezing


  • 200g Juvela Gluten-Free Mix/Fibre Mix
  • 1tsp baking powder*
  • Salt and freshly ground black pepper
  • 50g butter
  • 75g black or green olives, pitted and chopped
  • 40g parmesan cheese, grated
  • 40g cheddar cheese, grated
  • 1 medium egg, beaten with sufficient milk to make 125ml (5fl oz) liquid
  • Method

    1. Place the dry ingredients in a bowl and rub in the butter until the mixture resembles breadcrumbs.
    2. Stir in the olives, parmesan and most of the cheddar, and gradually add the liquid to form a soft but not sticky dough.
    3. Knead lightly until smooth and then roll out to 2.5cm (1inch) thickness on a surface lightly dusted with Mix.
    4. Cut out using a scone cutter, re-knead trimmings and repeat.
    5. Place on baking tray, brush with remaining milk mixture and sprinkle with remaining cheese.
    6. Bake in a preheated oven (200ºC/180ºC/400ºF/Gas Mark 6) for 10-12minutes until golden brown.