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recipes for success... Savoury scone

Makes: 12 scones

Prep: 20 mins

Cook: 15-20 mins


350g self-raising flour

1tbsp baking powder

75g Flora Buttery

5 sun-dried tomatoes, halved and coarsely chopped

100g feta cheese cut into small cubes

10 pitted black olives, coarsely chopped

300ml butter milk

1 egg beaten, to glaze


1. Heat the oven to 220oc (200oc fan). Line a large baking tray with baking parchment

2. In a large bowl, mix together the flour and baking powder. Rub in the Flora Buttery until the mixture resembles fine crumbs, and then add the tomatoes, cheese and olives.

3. Make a well in the centre, pour in the butter milk and mix with a knife until it becomes soft sticky dough. Don't over handle the dough.

4. Flour your hands and work surface, tip out the dough on to floured surface, shape the dough into a round, about 3-4cm thick. Cut into wedges and place them well apart on the baking tray.

5. Brush with beaten egg and bake for 15-20 minutes until risen and golden in colour. Transfer to a wire rack and cover with clean tea towel.

6. To served, spread with Flora Original and accompany with your favourite soup.