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Olive scones


  • Preheat oven to 210°C.
  • Heat the oil in a heavy-bottomed pan and gently saute the onion and rosemary until tender. Then turn the heat off and add the olives and seasonings. Mix well and set aside.
  • Sift the flour into a large bowl and rub in the butter until it is like breadcrumbs. Then add the onion mixture with the egg and milk. Mix with a wooden spoon until a soft dough is formed.
  • When ready, lightly flour a workbench, turn out the dough and knead. Roll out to about 2 cm thickness.
  • Dust a 5 cm scone cutter with flour, cut out rounds in the dough and place on a lightly oiled baking sheet, leaving space between each one. Then cook in the middle of the oven for about 10-12 mins until risen and golden.
  • Serve warm with good quality butter on the side.


  • 2 tbsp olive oil
  • ½ large onion, diced
  • 1 tspn finely chopped rosemary
  • 6-8 pitted green olives, diced
  • sea salt & freshly ground pepper
  • 225 gm self-raising flour
  • 55 gm butter, cubed
  • 1 egg, lightly beaten
  • 130 ml milk
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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