These scones are sunshine on a plate. Beautiful on their own or served alongside a Greek salad, you’ll feel like you’re on holiday.
• 1 pack of Davina Steel scone mix … 300gm … (makes 8 – 10 scones)
• Gluten free flour for shaping
• ¼ tsp salt
• 75g cold butter grated or chopped into small pieces
• 85ml (or 85g) milk ... full fat is best, but use whichever you prefer
• 35ml (35g) plain yoghurt (again, full fat makes a moister scone)
• Juice of half a lemon*
• 8g oregano
• 180g feta cheese chopped into 1cm cubes
• olives, pitted and halved (we prefer black, but use any you like). If they come in oil, make sure to dry them off with kitchen towel to prevent the dough becoming greasy.
• 8 halves of sundried tomatoes chopped into small chunks. Again, if they come in oil, then be sure to dry them off thoroughly before placing in the mix.
• Baking tray, oven, 5cm cutter
• * TIP: Adding lemon makes the milk a little sour, which mimics buttermilk. This can be difficult to find in the supermarkets. It enhances the raising agents in the mix.
• TIP: a straight edged cutter gives a better rise than a serrated or fluted one
1. Preheat oven to 190°C (fan), 210°C (electric), gas mark 6.
2. Stir the mix, salt and oregano in a large bowl. Add grated butter and rub until it resembles fine breadcrumbs. The gentler you are here, the lighter your scones will be.
3. Put milk and yoghurt together in microwave or on a hob and heat for up to 30 seconds (it needs to be just warm, not hot). Add lemon juice.
4. Chop and dry the feta, olives and tomatoes Set aside.
5. Place baking tray in oven to heat: this helps prevent the dreaded soggy bottom!
6. Make a well in the dry mixture, add liquid milk and yoghurt mix and stir with a cutlery knife. It will seem quite wet; leave for a minute or two and the flour will absorb the liquid mix.
7. Add the chopped feta, olives and tomatoes and knead together gently until they are distributed through the dough.
8. Lightly flour a work surface and tip the mix out. Smooth the dough with floured hands. Treat it gently and you’ll be rewarded with light, fluffy scones. Pat it into a round about 4cm thick.
9. Dip the cutter in flour before each cut and cut rounds out of the dough. You will need to reshape the dough to make the final scones.
10. Brush the tops with milk.
11. Place on the hot baking tray, then into the oven.
12. Bake for around 10 minutes or until golden and sounding hollow when tapped.
Serve warm with butter or cool on a wire rack and keep in an airtight container for up to three days.