Ingredients
-
6
-
2
-
1/4
-
1/4
-
1/4
-
2
-
1 1/2
-
3
-
10
-
2
-
1
-
2
-
-
-
2
Directions
Small Feta, Olive and Sun Dried Tomatoes Scones, Serve them as a side to soup or salad nice when served slightly warm A Delia Smith recipe that I found about 10 years ago , We loved these, and would make them again , This is the first time I ever made scones and they were so worth the wait I made these to serve with Moussaka and a Greek Salad in honor of the Olympics and they are superb
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Steps
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1
Done
|
First Sift the Flours and Baking Powder Into a Large Bowl, Tip in Any Bran Left in the Sieve, Then Add the Cayenne and Mustard Powder and, Using a Knife, Work in the 2 Tablespoons of Olive Oil, Plus the Reserved Tablespoon of Oil from the Sun-Dried Tomatoes. |
|
2
Done
|
When the Mixture Looks Like Lumpy Breadcrumbs Stir in the Chopped Thyme, Cubed Feta, Olives and Sun-Dried Tomatoes. |
|
3
Done
|
Now in a Separate Bowl Beat the Egg With the 2 Tablespoons of Milk and Add Half This Mixture to the Other Ingredients. |
|
4
Done
|
Using Your Hands, Bring the Mixture Together to Form a Dough, Adding More of the Egg and Milk as It Needs It What You Should End Up With Is a Dough That Is Soft but not Sticky. |
|
5
Done
|
on a Floured Board, Roll the Dough Out to a Depth of 1 Inch (do not Roll It Out Thinner They Might not Rise Well) Stamp Out the Scones Using a 2 Inch Cutter, Plain or Fluted. |
|
6
Done
|
Put the Cut-Out Pieces on a Baking Tray and Brush Them With the Milk. |
|
7
Done
|
Finally Top Each Scone With the Crumbled Feta, and Put the Tray on the Highest Shelf of the Oven to Bake For 12-15 Minutes or Until They've Turned a Golden Colour. |
|
8
Done
|
Then Remove Them to a Wire Rack to Cool. |
