Mediterranean Scones Recipes

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MEDITERRANEAN SCONES



Mediterranean scones image

New flavours in an old favourite - great for coffee mornings or an afternoon snack

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 40m

Yield Makes 8

Number Of Ingredients 10

350g self-raising flour
1 tbsp baking powder
¼ tsp salt
50g butter , cut in pieces
1 tbsp olive oil
8 halves Italian sundried tomatoes , coarsely chopped
100g feta cheese , cubed
10 black olives , pitted and halved
300ml full fat milk
1 egg , beaten, to glaze

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
  • Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.

Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 2 milligram of sodium

MEDITERRANEAN SCONES



Mediterranean Scones image

Make and share this Mediterranean Scones recipe from Food.com.

Provided by southern chef in lo

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 eggs
1/2 cup milk
1 (2 1/4 ounce) can chopped ripe olives
2 3/4 cups baking mix
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/4 teaspoon rosemary, Crushed

Steps:

  • In a small bowl, combine eggs, milk, and olives; set aside.
  • In a large bowl combine remaining ingredients. Stir in egg mixture until moistened. Turn dough onto lightly floured surface; knead until smooth, about 1 minute.
  • Place dough on a greased cooked sheet and pat into 8-inch circle about 3/4-inch thick. Cut into 8 wedges.
  • Bake in 350°F oven 15-20 minutes or until lightly brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 215.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 55.8, Sodium 623.4, Carbohydrate 27.6, Fiber 1.2, Sugar 5, Protein 5.5

LIGHT 'N' FLUFFY SCONES



Light 'n' Fluffy Scones image

These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.

Provided by Sackville

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

350 g self-raising flour
1 tablespoon baking powder
1/4 teaspoon salt
50 g butter, cut into pieces
1 tablespoon oil
300 ml milk
1/2 cup flour, for kneading
1 beaten egg, to glaze
150 g raisins
8 sun-dried tomatoes, chopped
100 g feta, cubed
10 black olives, pitted and halved

Steps:

  • Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
  • In a large bowl, mix together the flour, baking powder and salt.
  • Rub in the butter and oil until the mixture resembles fine crumbs.
  • Add the raisins or the mediterranean filling.
  • Make a well in the centre and pour in the milk.
  • Mix with knife, using a cutting movement, until it becomes soft.
  • The dough will be very sticky.
  • Flour your counter well along with your hands and scrape the dough onto the floured surface.
  • Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
  • The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
  • Cut into 8 wedges and place on a greased baking sheet.
  • Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
  • Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
  • These are delicious served warm with butter.

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Step 1/6. knife; Cube the butter and the cheese . Coarsley chop the sun-dried tomatoes and halve the olives. Step 2/6. butter a baking tray. Step 3/6. 350 g …
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