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Mediterranean Scones

These savory scones are bursting with all the best flavours of the Mediterranean. Enjoy them with a delicious Parma ham and rocket filling, or drizzled with Extra Virgin Olive Oil.

Prep Time: 15-20 mins
Cooking Time: 15 mins
8 people

Used in this recipe

Ingredients

250g self-raising flour
115g wholemeal flour
1 tbsp baking powder
¼ tsp cayenne pepper
¼ tsp salt
1 tsp mixed Italian herbs
4 tbsp Filippo Berio Extra Virgin Olive Oil
8 pieces Italian sun-dried tomatoes, roughly chopped
100g feta cheese,cut into small cubes
10 black olives, pitted and roughly chopped
1 large egg
200ml full fat milk

Method

Heat the oven to 220ºC/425ºF/Gas Mark 7. Grease a baking sheet.
In a large bowl, mix together the flours, baking powder, cayenne pepper, salt and herbs. Add the olive oil and using a palette knife, work the oil into the dry ingredients. When the mixture looks lumpy, add the sun dried tomatoes, cheese and olives.
Beat the egg with the milk, then add all but 2 tbsp of the mixture to the bowl. Mix together with the knife until it becomes a sticky dough.
Quickly bring it together with floured hands and turn onto a floured work surface. Shape the dough into a round of 3cm thickness.
Cut into 8 wedges and place them on the baking sheet. Brush the tops with the reserved milk mixture, then bake for 15 minutes until risen and golden. Transfer onto a wire rack until they are cool enough to eat.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.