Scrumptious Savoury Cheese and Olive Scone Tray Bake
These cheese and olive scones are a lovely alternative to bread and go well with a hot bowl of soup. These scones are light and fluffy, and one is definitely not enough! This recipe is so easy to make and has no cutting involved.
You can eat these scones of their own, or you could cut them in half and spread some scrumptious butter in the middle. Mmm, yum yum!
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SCONE HISTORY
Scones originate from Scotland, and they started as being flat and round and baked and cooked on a griddle. They would be triangular in shape when served. When baking powder was introduced, then they would be oven-baked.
INGREDIENTS
The cheese I have used is mature cheddar, but you can choose any cheese you like. You could have smoked cheese or chilli cheese to give it a distinct flavour. I use Parmesan cheese for the topping, but you can change this to a cheese of choice. If you’re a cheese lover, try my easy macaroni cheese recipe!
I have used pitted green olives, but you can use black if you prefer. Roughly chop them, so you have nice tasty chunks when you bite into your scone.
If you don’t like olives, you could substitute them for sundried tomatoes, or you could half your dough and have a bit of each. The possibilities are endless!
This is what you’ll need on your shopping list
- 350 g White Self-Raising Flour
- 100 g Wholemeal Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 100 g Butter
- 200 g Grated Mature Cheddar
- 100 g Pitted Green Olives
- 30 g Grated Parmesan Cheese
- 2 Eggs
- Milk
STORAGE
Fresh scones are best eaten within 2 days, but you can freeze them once they are cooled. Place straight into a freezer bag and store in the freezer for up to 3 months. Defrost fully before eating and place in the oven for 5 minutes for that fresh taste again.
EQUIPMENT
You will need a 30 x 23cm roasting tin.
A good size bowl to mix your ingredients.
Measuring jug for your egg and milk.
CHEESE AND OLIVE SCONE RECIPE
- Pre-heat your oven at 200°C Fan and grease a 30 x 23cm roasting tin or tray bake tin.
- Place the flour, baking powder and salt in a bowl. Add the butter and rub in until like fine breadcrumbs.
- Stir in the cheese and chopped olives.
- Break eggs into a measuring jug and makeup to 300ml of milk. Add to the flour mixture and mix to form a dough.
- Either roll out onto the floured surface to an oblong shape or place it straight into your tin and push down to until it’s all even in the tray. Mark out your squares. Brush with milk and place in the oven for 15 minutes.
- Sprinkle the Parmesan cheese on top and place back in the oven for an extra 5 minutes.
Cheese and Olive Scone Tray Bake
Ingredients
- 350 g White Self-Raising Flour
- 100 g Wholemeal Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 100 g Butter
- 200 g Grated Mature Cheddar
- 100 g Pitted Green Olives
- 30 g Grated Parmesan Cheese
- 2 Eggs
- Milk
Instructions
- Pre-heat your oven at 200°C Fan and grease a 30 x 23cm roasting tin or tray bake tin.
- Place the flour, baking powder and salt in a bowl. Add the butter and rub in until like fine breadcrumbs.
- Stir in the cheese and chopped olives.
- Break eggs into a measuring jug and make up to 300ml of milk. Add to the flour mixture and mix to form a dough.
- Either roll out onto floured surface to an oblong shape or place straight into your tin and push down to until it's all even in the tray. Mark out your squares. Brush with milk and place in oven for 15 minutes.
- Sprinkle the Parmesan cheese on top and place back in the oven for an extra 5 minutes.
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If you’ve tried this recipe, let me know how you got on in the comments below.
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