Olive and Oregano Savoury Scones

I love olives and oregano together. They remind me of sunny days and I have been meaning to make some savoury scones for ages. These scones are really light. They didn’t rise as much as I would have liked but I think it was down to over kneading. They still tasted delicious.

You will need:

8 oz of self raising flour
2 oz butter
2 oz mature cheese
A good cap-full of Schwartz oregano
A packet of Fragata Snack n Olive with a pinch of lemon (70g)
4 floz milk

Method.

Sieve the flour into a bowl and rub in the butter.
Add the olives and oregano and mix well.
Add the milk to the bowl and combine, getting your hands in at the end to get all of the mixture together.
Flatten the dough on a floured work surface and cut with a cutter (I used a flower cutter)

Arrange on a baking sheet and brush with a little extra milk.

Bake in the oven for 12-15 minutes.

Cool on a wire rack. Then butter and enjoy.
They are perfect with soup or would be lovely for summer picnics.
Even Baby G enjoyed them.

*We were sent the Fragata olives for the purpose of this post and Schwartz want you to try new things with oregano. For more oregano recipes, click here. All opinions are my own.

*This post was written in association with Schwartz.