Sunday, 19 July 2009

Mediterranean Scone Bread

A really delicious alternative to bread, very impressive and so quick to prepare! I love serving this with homemade soup, or as a starter with mezze, such as hummus, olives, curred meats and cheese.


  • Knob of butter

  • 1tblsp olive oil

  • 4 spring onions, sliced

  • 1 clove garlic, chopped

  • 150g Feta/Goat/Cheddar Cheese (a mix is great)

  • 50g Parmesan cheese

  • 100g olives/sundried tomatoes, roughly chopped

  • 175g self raising flour

  • pinch of salt

  • pinch of cayenne pepper

  • 1 large egg

  • 2tbslp milk (if needed)


Preheat the oven to 180c. Melt the oli and butter in a pan and gently cook the spring onions and garlic for 2-3 minutes. Put the flour in a large bowl with the cheese, (reserve a tblsp of Parmesan), sundried tomatoes, salt, cayenne pepper and the egg and mix well with a fork. Allow the onion mixture to cool slightly before adding to the flour mixture, adding all the butter and mix well. Form the mixture into a dough and shape into a round about 2cm thick. Put the dough on a lightly oiled baking tray and brush with a little olive oil and sprinkle the remaining cheese and a little bit of rock salt. Bake for 20 minutes.

Allow to cool on a wire rack for 20minutes before serving with warm butter.

For a delicious alternative add 1 tblsp of Pesto sauce or fry a chopped red chilli with the spring onions.


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