Cheese, Olive & Herb Scones
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
Degree of difficulty: very easy
- 2 cups plain all purpose flour
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 3 cloves garlic, peeled and diced
- 125g/4ozs. butter
- 1.5 cups grated parmesan cheese (reserve 3 tablespoons to sprinkle on top at end)
- 1 cup soda water
- 1/4 cup soft herbs, chopped (I used mainly basil)
- 75g/2.7ozs. pitted black olives
- 1 egg for egg wash
- Tomato butter to serve (see tomato butter recipe here)
Step 1 - Preheat oven to 200C/400F and line a round baking tin with parchment. Place flour, baking powder, salt and garlic in a food processor and whizz to combine. Add the butter and pulse until you get fine breadcrumbs.
Step 2 - Empty into a bowl and add the cheese, soda water, herbs and olives and mix to form a dough. Form into a round and brush with egg wash and then sprinkle with the 3 tablespoons of parmesan and cut into triangles. Bake for 20-25 minutes. Serve warm with tomato butter or butter.