Olive Oil Scones With Nduja & Cheese
An Recipe by Lorraine Elliott, adapted from Tandy Sinclair
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 12 scones
- 270g/9.5ozs. plain all purpose flour plus extra for sprinkling
- 4 teaspoons/16g/0.5oz. baking powder
- 1/2 teaspoon salt
- 130ml/4.6ozs. buttermilk
- 50ml/1.7flozs. olive oil
- 80g/2.8ozs. cherry tomatoes, cut into small pieces
- 100g/3.5ozs. finely grated cheddar cheese
- 100g/3.5ozs. nduja
- Beaten egg to glaze
Step 1 - Place the flour, baking powder and salt in a bowl and whisk to combine. Add the buttermilk and olive oil to a jug and whisk and then add to the flour and mix with a butter knife halfway until it starts to come together. Then add the tomatoes, cheese and nduja and mix until combined.
Step 2 - Line a baking tray with parchment. Dust flour on a clean surface and roll the dough to 2cm/0.8inch thick and cut out your scones using a 6cm/2.4inch round cutter (make sure not to twist the cutter as this will prevent them rising straight up). Place on the parchment an inch apart and brush with egg wash. Place in the fridge while you wait for the oven to get to 210C/410F. When the oven is ready bake for 15 minutes.