We had an olive-based tantrum. No – not because I served up olives in the kids’ tea but because the black olives that we picked up in the supermarket didn’t make it home. I know! With this newfound love for olives you might find a few recipes using them popping up here. Not to everyone’s – and certainly not to every child’s – taste, but I know when I’m on to a winner.
These sundried tomato and olive scones are quick and easy to make and are based on an old recipe from BBC Food that is no longer on their site. The kids didn’t notice that the tomatoes weren’t olives as well and ate the whole lot happily.
225g/8oz self-raising flour
55g butter, cut into cubes
1/2 tsp salt (leave this out if you’re concerned about your child’s salt intake
150ml/1/4 pint milk, plus a few tablespoons extra for brushing at the end
3 chopped sundried tomatoes, drained of oil on kitchen paper
8-10 chopped pitted black olives
Preheat the oven to 220°C/gas mark 7. Cover a baking sheet with greaseproof baking paper.
Rub the flour, butter and salt together either with your fingertips or in a food processor until it looks like breadcrumbs. Gradually mix in the milk until combined and you have a slightly sticky, but not too wet, dough. Stir in the sundried tomatoes and olives.
Turn out the mixture onto a lightly floured surface. Roll out to a thickness of 2.5cm/1inch. Cut into rounds using a pastry cutter. Place on your prepared baking sheet.
Brush the tops with milk and bake in the preheated oven for 15-20 minutes until golden brown on top. Remove from the oven and allow to cool slightly. These are really nice served warm, but also good the next day.