BusinessFood & drinksSundried tomato, olive and parmesan savoury treat

Sundried tomato, olive and parmesan savoury treat

Scones QCWA
Scones are a favourite for Mim Sinclair of the Oakwood QCWA.

Enjoy this delicious savoury scone recipe provided by Mim Sinclair of the Oakwood QCWA as featured in the Scone Celebration Compilation booklet.


1/4 cups chopped sundried tomatoes

1/4 cup chopped green stuffed olives

1/4 cup grated parmesan cheese

200 grams self-raising flour with a pinch of salt added

50 gram butter

1/2 cup milk


Preheat oven to 220 degrees

Mix half parmesan into the flour, rub in butter with fingers until it resembles breadcrumbs.

Add half the milk.

Mix with a knife.

Add chopped tomatoes and olives

Mix together until a soft dough forms.

Roll dough out on to floured surface.

Using scone cutter, cut out approximately 10 scones.

Place on paper-lined tray.

Brush with milk and sprinkle remaining parmesan cheese on top.

Bake until brown and cooked (approximately 10 minutes)

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