On February 6, 2019
By Rebecca Field
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
- Lightly oil a 30 x 22cm roasting tin
- Put all dry ingredients plus butter in food processor and blend until mixture resembles fine breadcrumbs
- Add cheddar and olives.
- With the motor running add milk and egg mixture until a soft dough is formed.
- 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.
- Roll out into an oblong shape and put into the tin.
- Mark into 12 squares and brush with a little milk.
- 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.
