Sun-Dried Tomato, Olive and Feta Cheese Scones

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- 565 grams self-raising flour
- 1/4 tsp Noels Baking Powder
- 3/4 tsp Cayenne Pepper
- 3/4 tsp mustard powder
- 5 tbsp olive oil
- 2 tbsp tomato oil from sun-dried tomatoes
- 1 tbsp Thyme
- 300 grams Feta cheese, cubed
- 250 grams sun-dried tomatoes
- 25 Noels Stoneless Black Olives in Brine , roughly chopped
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste
- 2 eggs
- 5 tbsp milk


Pre-heat the oven to 220ºC, 425ºF Gas Mark 7.

Sift the flour and Noel’s baking powder into a large bowl, add the Schwartz for Chef Cayenne and mustard powder using a knife, work in the olive and tomato oils.

When the mixture looks like lumpy breadcrumbs, stir in the Schwartz for Chef Thyme, 185g of cubed feta, tomato and Noel’s olives.

In a separate bowl beat the egg with the milk and add half the mixture to the other ingredients. Bring the mixture together to form a dough, adding more of the egg and milk as needed.

"On a floured surface, roll out the dough to a depth of 1"""".
Stamp out the scones using a 1"""" cutter.
Place on a baking sheet and brush with milk."

Baste the top of each scone with milk and top with the remaining feta, crumbled.

Bake in the oven for 12-15 minutes.

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