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    Onion and Olive Scones

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    Onion and Olive Scones

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 18


    • 2 tbsp olive oil
    • 1 small onion, finely diced
    • ½ tsp finely chopped rosemary
    • 5 large green olives, diced
    • Salt and freshly ground black pepper
    • 225g self-raising flour
    • 55g cold butter, diced
    • 1 medium egg, roughly beaten
    • 140ml milk


    1. Preheat the oven to 220°C/gas mark 7 and grease a baking sheet.
    2. Fry the onion in the olive oil over a low heat until soft. Add the rosemary and cook until soft. Add the olives and season.
    3. Meanwhile, sift the flour and a pinch of salt into a bowl. Rub in the butter to form fine crumbs. Put the egg in a measuring jug and add enough milk to come up to just under 140ml.
    4. Mix the onion mixture into the flour, quickly followed by the egg and milk, until it forms a soft dough.
    5. Turn it out on to a floured surface and lightly knead to bind it together. Roll out to about 2cm thickness. Dust a 5cm scone cutter with flour and cut out the scones. Put on the baking sheets and bake for 10-12 minutes. Eat warm with butter.

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