+44 (0) 1479 831 331 info@scotmountainholidays.com

Fresh from the garden to the kitchen

Bread alternative: cheese and olive scone bake

On July 6, 2017 By Rebecca Field In

Sometimes we just like to have an alternative to our classic bread combination, though our favourite recipe combination always goes down really well. We have found a seeded granary flour in our local post office, which if we can find it in large enough quantities, might become our flour of choice soon.

Cheese and olive scone bake

450g self-raising flour (plain or wholemeal)

2 tsp baking powder

1 tsp salt

110g butter

150g mature cheddar cheese, grated

110g black olives, pitted and finely choppped

2 eggs and enough milk to make 3ooml in a measuring jug

25g parmesan cheese, grated

Method

  1. Lightly oil a 30 x 22cm roasting tin
  2. Put all dry ingredients plus butter in food processor and blend until mixture resembles fine breadcrumbs
  3. Add cheddar and olives.
  4. With the motor running add milk and egg mixture until a soft dough is formed.
  5. Turn out the dough and knead gently for a few seconds until dough is smooth. Be quick and gentle or the bread will be heavy.
  6. Roll out into an oblong shape and put into the tin.
  7. Mark into 12 squares and brush with a little milk.
  8. Sprinkle with parmesan and bake for 30 – 40 minutes until golden brown and well risen.

This also works really well, if you have leftovers, as the salmon topping in next week’s recipe.

Related blog posts

All content © Copyright Scot Mountain Holidays 2017

Responsive web design by Summit Web Solutions