Olive and rosemary scones

These wonderfully light, buttery olive and rosemary scones are fantastic recipe to have on hand. Serve warm with butter and enjoy with friends or family for a lovely afternoon tea

  • 35 mins cooking
  • Serves 8
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  • 3 cup plain flour, plus extra for dusting
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 50 gram cold butter
  • 1 teaspoon sea salt
  • 2 tablespoon rosemary, finely chopped
  • 1 cup black spanish olives, pitted and diced
  • 1/2 cup grated vintage cheddar cheese
  • 1/4 cup olive oil
  • 3/4 cup milk, plus 1 tablespoon extra for glazing


  • 1
    Pre-heat oven to 190ºC and lightly grease a flat oven tray.
  • 2
    Combine the flour, baking powder and baking soda in a large bowl and mix well. Grate the butter into the mixture and rub in using your fingertips. Stir in the salt, rosemary, olives and cheese and gently mix together.
  • 3
    Whisk the olive oil and milk together and pour over the dry ingredients. Using a knife, mix gently until it can be gathered into a soft ball. Turn out onto a lightly dusted surface and knead gently 4-5 times to shape into an even 20cm circle. Using a lightly floured knife, cut into 8 wedges. Brush the tops with milk and bake for 15-18 minutes until golden and cooked in the centre. Serve warm with butter.


  • Once out of the oven, cover scones with a clean tea towel to keep them soft and fluffy. - Per serve: Energy: 364kcal, 1526kj Protein: 8.6g Fat: 18.4g Saturated fat: 5.7g Cholesterol: 18.6mg Carbohydrate: 39g Fibre: 3g Sodium: 652mg