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