Cheese and Olive Scone Tray Bake
A light and fluffy cheese and olive scone that can be eaten any time of the day. Serve warm on its own or spread with lots of butter. One is never nough!
Ingredients
- 350 g White Self-Raising Flour
- 100 g Wholemeal Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 100 g Butter
- 200 g Grated Mature Cheddar
- 100 g Pitted Green Olives
- 30 g Grated Parmesan Cheese
- 2 Eggs
- Milk
Instructions
- Pre-heat your oven at 200°C Fan and grease a 30 x 23cm roasting tin or tray bake tin.
- Place the flour, baking powder and salt in a bowl. Add the butter and rub in until like fine breadcrumbs.
- Stir in the cheese and chopped olives.
- Break eggs into a measuring jug and make up to 300ml of milk. Add to the flour mixture and mix to form a dough.
- Either roll out onto floured surface to an oblong shape or place straight into your tin and push down to until it's all even in the tray. Mark out your squares. Brush with milk and place in oven for 15 minutes.
- Sprinkle the Parmesan cheese on top and place back in the oven for an extra 5 minutes.
