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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.

Ingredients

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

Method

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)

More recipes: Hinkler Cake a family favourite

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