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A Perfect Pantry

Olive Scones

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    • images/Scones 1.jpg
      15 pieces


    • 1 1/2 cups self raising flour
    • 1/2 tbsp baking powder
    • 40g unsalted butter, cut into pieces
    • 2 x eggs
    • 1/2 cup milk
    • 100g sliced kalamata olives


    1. Place flour, baking powder and butter in food processor bowl and process until the mixture resembles breadcrumbs.
    2. Transfer the flour mixture into another bowl. Add 1 egg and gently mix together all the ingredients either by hand or with a wooden spoon.
    3. Add the milk, a quarter of the cup at a time and fold into the mixture. Continue until it is all combined into a soft, wet dough. You may not need to use all the milk.
    4. Flour well a clean bench surface and add the dough mixture, bringing it together with your hands into a ball. Pat it flat slightly and add the olives. Fold them into the dough, gently, until they are well distributed through the dough. Then pat down the dough to a 2cm-thickness.
    5. Rest the dough for 10 minutes before cutting into them with a round scone cutter (5cm diameter). Press remaining dough together and cut out more scones.
    6. Preheat the oven to 160°C.
    7. Beat one egg in a small bowl and brush the tops of the scones with the egg. Place on a baking tray and bake for 18 minutes.
    8. Once cooked, transfer to a wire rack.  Allow to cool.


    TIP: Add 50g of grated cheddar cheese in step 4 for a twist.

    This recipe was developed using a Kambrook Appliance.


    • 550W Essentials Direct Drive Food Processor550W Essentials Direct Drive Food Processor
    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
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