Cheese and Olive Scone Tray Bake

Rachel

A light and fluffy cheese and olive scone that can be eaten any time of the day. Serve warm on its own or spread with lots of butter. One is never nough!

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Prep Time 10

Cook Time 20

Total Time 30

Course Afternoon Tea, Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack, Soup

Cuisine British, Scottish

Servings

Calories 148 kcal

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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Nutrition

Calories: 148kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 306mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 235IUCalcium: 98mgIron: 1mg

Keyword cheese and olive scones, cheese scones, olive scones, scone tray bake, scones

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