A quick and easy recipe for sun dried tomato and olive savoury scones. These scones are so good that they’ll disappear in minutes once served! Suitable for vegetarians.
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 sun dried 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.
Savoury scones are really delicious. They’re perfect as a snack with some butter or cream cheese, or perhaps a little selection of cheese, vegetables and dips. I also think they’re rather lovely alongside soup, which is how my friend Hannah always serves them.
If you like these you might also like these pumpkin scones.
Here’s how to make sun dried tomato and olive savoury scones:
Scones are not as difficult to make as you might think. It really is a matter of rubbing the butter and flour together, either by hand or in a food processor, and then mixing in some milk until you have a dough. The olives and sun dried tomatoes go in last and then the whole lot is rolled out and cut into rounds before baking in a hot oven.
Sundried tomato and olive savoury scones
- 225 g self-raising flour
- 55 g butter cut into cubes
- 1/2 tsp salt optional
- 150 ml 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 200°C(fan)/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.
Other vegetarian olive recipes
NB: This recipe is adapted from a BBC Food recipe.