Cheese and Olive Scone Tray Bake

A light and fluffy cheese and olive scone that can be eaten any time of the day.
Serve warm on its own or spread with lots of butter. One is never nough!

Servings: 24

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Soup Side Dish Breakfast Main Course Lunch Appetizer Snack Afternoon Tea

Cuisine:

British Scottish

Keywords:

scones cheese and olive scones cheese scones olive scones scone tray bake

Instructions

1 Pre-heat your oven at 200°C Fan and grease a 30 x 23cm roasting tin or tray bake
tin.
2 Place the flour, baking powder and salt in a bowl. Add the butter and rub in
until like fine breadcrumbs.
3 Stir in the cheese and chopped olives.
4 Break eggs into a measuring jug and make up to 300ml of milk. Add to the flour
mixture and mix to form a dough.
5 Either roll out onto floured surface to an oblong shape or place straight into
your tin and push down to until it's all even in the tray. Mark out your
squares. Brush with milk and place in oven for 15 minutes.
6 Sprinkle the Parmesan cheese on top and place back in the oven for an extra 5
minutes.

Cheese and Olive Scone Tray Bake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook