La Différence

La Différence
A passion for food

Tuesday, 15 November 2016

Olive and Cheese Scone Tray Bake (Mary Berry)

Olive & Cheese Scone Tray Bake (Mary Berry)

1lb/ 450g self raising flour
2 tsp baking powder
1 tsp salt
4oz/100g butter
7oz 200g strong cheddar grated
4oz/100g black olives pitted & chopped
2 eggs beaten
milk enough to make 10fl oz 300ml when mixed into the beaten egg
1 oz /25g grated parmesan
1 also added half a teaspoon of dried oregano although this isn't in the recipe. It just adds more depth to the flavour.
preheat the oven to 230c/450F/gas8
grease a 12x9 roasting tin (30x23cms)
Put the salt, flour & baking powder along withb the butter into a large bowl
Using the fingertips rub in the butter until it forms fine crumbs.
Add the cheese and olives.
Stir in.
Make a well in the centre, add the beaten egg & milk and mix to a soft dough.
Very lightly knead it together and roll out on a floured surface to the size that will fit the tin.
Mark it into 12 squares and brush the top over with a little milk
Bake for around 15 mins
Sprinkle over the parmesan and bake on for another 5.
It should be well risen golden brown by then.
Cool and use as required.
Olive & cheese scone tray bakeOlive & cheese scone tray bake

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