Name: Mini olive scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cup self-raising flour; 30 gram butter, chopped; 1/2 cup chopped mixed green and black olives; 1/2 cup grated parmesan, plus 1/3 cup extra, to sprinkle; 1/2 cup milk, plus extra for brushing; 1/2 cup water; butter, to serve

Mini olive scones

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Makes 16 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

2 cup self-raising flour

30 gram butter, chopped

1/2 cup chopped mixed green and black olives

1/2 cup grated parmesan, plus 1/3 cup extra, to sprinkle

1/2 cup milk, plus extra for brushing

1/2 cup water

butter, to serve

Method

1.Preheat oven to very hot, 220°C. Lightly grease an oven tray.

2.Sift flour into a large bowl Add butter and rub in using fingertips, until mixture resembles breadcrumbs. Stir in olives and parmesan. Season to taste.

3.Make a well in the centre of the dry ingredients. Add combined milk and water all at once. Using a bread and butter knife, mix to a soft, sticky dough.

4.Turn onto a lightly floured surface. Knead gently and then press or roll out until about 2cm thick.

5.Using a 4cm floured cutter, cut into rounds. Arrange close together on prepared tray. Brush with a little extra milk and sprinkle with parmesan.

6.Bake for 10-15 minutes, until golden and hollow when tapped on the underside. Serve scones warm with butter.

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Ingredients

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