COOKBOOK: Scones & Muffins

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I love olives and so do most of my family members…..well, except two. Both my daughter in law and son in law don’t like olives! They couldn’t understand why I was ruining a perfectly good scone!:)

I love savoury scones more so than the teatime sweet ones but each to their own.

Super easy to make and if you put them in an airtight container they will last you a few days. They made a great snack for morning tea.




250g potatoes , peeled and chopped

1/4 cup milk

pepper only (olives release enough salt)

2 cups self raising flour

30g butter

1/4 cup black olives, seeded and chopped

4 teaspoons chopped rosemary

1/2 cup water

extra milk for glazing

Preheat te oven to 210C. Grease an oven tray with butter or oil. Boil the potatoes until tender. Mash the potatoes with the milk and season with pepper.

Sift flour into a large bowl; add butter and rub in using fingertips. Add olives and rosemary and stir until just combined. Make a well in the centre, add mashed potato and almost all the water. Mix well, to a soft dough, adding more liquid if necessary.

Knead dough briefly on a lightly floured surface until smooth. Press out dough to 2cm thickness. Using a floured plain round cutter, cut rounds from dough and place on prepared tray. Brush with extra milk and cook for 10-15 minutes until golden brown. Serve scones hot or cold with butter.

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