Feta and Olive Scone Wreath
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Serves 16
- 400g self raising flour
- 3 tsp baking powder
- 2 tsp mustard powder
- 40g butter, cubed
- 350g feta cheese, crumbled
- 100g black olives, sliced
- 1 tbsp fresh rosemary, chopped
- Freshly ground black pepper
- 1 egg, beaten
- 130ml milk
- 50g crumbled feta cheese
Preparation Time: 15 minutes. Cooking Time: 12 minutes.
- Sieve the flour, baking powder and mustard powder into a bowl and rub in the butter until resembles fine breadcrumbs. Stir in the cheese, olives, rosemary and season with black pepper.
- Whisk the eggs and milk in a jug. Make a well in the centre of the dry ingredients and pour in the egg and milk, reserve a little for glazing the scones. Mix together to form a soft dough.
- Roll the dough on a floured surface to about 2.5cm thick. Use a plain 3.5cm cutter to cut out the scones, re-rolling as necessary.
- Line a large baking tray with Bake-O-Glide or baking parchment, if using a fan oven make sure you have a space around the tray in the oven.
- Arrange the scones in a circle with a 2mm gap, brush with the reserved beaten egg and sprinkle feta on the top of each scone.
- Place in the oven CAST IRON OVEN: on the 3rd shelf in the roasting oven or oven on R8. FAN OVEN: preheated to R6/180 °C/ 350 °F. Bake for 8 minutes, turn the tray if needed and bake for a further 4 minutes or until the scones are cooked and are golden brown.
- Serve warm with a savoury butter, olives and chutneys in the centre.
