Greek style savoury scone

    45 min

    These work perfectly with ANY cheese or with thick plain yoghurt. They are so quick and are great on their own or as a light meal with salad (goes really well with my chilli 'jam').

    Bretagne, France
    4 people made this

    Serves: 6 

    • 1 white or Spanish onion, very finely chopped
    • 1 tablespoon olive oil or butter
    • 170g (6 oz) self raising flour
    • 1 level teaspoon mustard powder
    • 1 level teaspoon paprika
    • 1 level teaspoon salt and white pepper
    • 30g (1 oz) butter
    • 110g (4 oz) mature grated cheese
    • 60g (2 oz) chopped olives (green or black)
    • 1 egg
    • 3 tablespoons milk (plus extra for brushing)

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease a baking tray.
    2. Warm the oil or melt the butter in a frying pan over a medium heat. Add the onion and cook and stir for a few minutes until soft. Remove from the pan and drain on kitchen paper.
    3. Into a mixing bowl sift in the flour, mustard powder, paprika and seasoning then rub in the butter.
    4. To the flour mix add the onions, cheeses and chopped olives. In a small bowl lightly mix the egg and milk together then pour into the flour mixture and mix. Transfer to a floured board or work surface and knead very lightly.
    5. Roll the dough to 3 to 4cm thick and cut into scone shapes, round, square or triangles. Transfer to the prepared baking tray and brush with milk.
    6. Bake in the preheated oven for about 15 minutes or until lightly brown. Remove from the oven and serve warm or allow to cool before enjoying.


    If you don't like onion replace it with chopped celery because you need to have some crunch. Serve like Devon Scones only with my chilli jam recipe and Greek yoghurt cheese (which I'll post soon on this site) instead.


    For this recipe you can use mature grated cheese or feta cheese mixed with 60g (2 oz) of grated Parmesan cheese.

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