Prep 20 mins
Cook 15 mins
Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....
- 6 ounces self-raising flour
- 2 ounces whole wheat flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon mustard powder
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons chopped fresh thyme
- 3 ounces feta, cubed small
- 10 black olives, pitted and roughly chopped
- 2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
- 1 large egg
- 2 tablespoons milk
For the topping
- milk, for brushing
- 2 ounces feta, crumbled
- First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
- When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
- Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
- Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it what you should end up with is a dough that is soft but not sticky.
- On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
- Put the cut-out pieces on a baking tray and brush them with the milk.
- Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
- Then remove them to a wire rack to cool.
We loved these, and would make them again.
This is the first time I ever made scones and they were so worth the wait. I made these to serve with Moussaka and a Greek Salad in honor of the Olympics and they are superb.
Just by coincidence I had already downloaded this recipe from the Delia Smith Website to try; your posting it here gave me the extra incentive, and I'm glad I did. Very flavorful, easy to make, and pretty as well. Only negative is that mine didn't rise quite as I would have liked, but even with that I still think they are outstanding. Thanks for posting !