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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!

  • Cook: 12 mins
    Prep: 20 mins
  • 6
  • easy
  • Suitable for home freezing
Go back

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!

  • Cook: 12 mins
    Prep: 20 mins
  • 6
  • easy
  • Suitable for home freezing

Ingredients

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.

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