Rosemary & olive scones
- 200g self-raising flour
- 1 tsp baking powder
- 2 eggs, beaten
- 200ml milk
- 1 sprig rosemary, leaves removed and finely chopped
- handful black olive, stoned and chopped
- sunflower oil, for frying
- 175g firm goat's cheese
- 200g punnet cherry tomatoes, halved
- extra-virgin olive oil, to serve
Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it’s golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.
Prep. Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 people
Main Ing.: Flour