Olive and cheese scones

Gary Mehigans savoury cheddar, feta and olive scones make a great tea-time treat lathered in butter or crème fraîche
By Gary Mehigan
Olive and cheese scones
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 2 eggs
  • 150 ml milk, plus extra for brushing
  • 150 ml double cream
  • 300 g self-raising flour, plus extra for flouring
  • 50 g feta cheese
  • 50 g cheddar cheese, grated
  • 50 g kalamata olives
  • butter, for greasing
  • salted butter or crème fraîche, to serve


1. Preheat the oven to 180C/gas 4.

2. Whisk the eggs, cream and milk together in a bowl. Sieve the flour into a separate bowl and add the liquid mixture to the flour, gently mixing. Before all the ingredients are fully incorporated, stir in the feta, cheddar, olives and a pinch of salt.

3. Gently mix to make a soft dough. Dust a clean work surface with flour and tip the dough onto the floured surface. Roll out to 2-3 cm thickness and cut out circles with a cookie cutter.

4. Grease a baking tray with butter, transfer the dough circles onto the tray and brush with a little milk.

5. Bake for 20 minutes, or until the scones are golden-brown, puffed up slightly and cooked all the way through. Serve warm with salted butter or crème fraîche.

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