Processed with VSCO with a5 preset

‘Rustic’ Feta & Olive Scones

Hello everybody! 

I hope you’re having an amazing New Year’s Eve. As one of my New Years resolutions (well, I don’t know if this counts as a resolution but oh well), I wanted to write more blog posts on food. I’m a huge lover of food and I really would love to give the food category on my website some loving. Today I made the most lovely feta and olive scones – I don’t usually like scones that much so, yeah, they’re amazing. 


This recipe is my mums, so it really came out of her head, not a recipe book. She sorta does it as she goes along…which I thinks extremely talented! 

You will need:

  • 8 ounces of self-raising flour
  • 2 ounces of coconut oil (healthier option) or butter 
  • Salt (a pinch)
  • Pepper (a few grinds)
  • 100g of feta 
  • 100g of olives – we used ‘Spanish hojiblanca and manzanilla Olives in a marinade of sunflower oil, garlic and herbs’ (from Tesco)
  • 150ml of milk – we used almond milk, but you can use cows if you would prefer
  • Non stick baking parchment 

Let’s go!

Step one: Weigh 8 ounces of self raising flour and place it in a mixing bowl. Our mixing bowl is pretty big, but you can use a regular sized one, were just greedy. 


Step two: Weigh 2 ounces of coconut oil (or butter, if that’s what you’d like) and place it in with the flour. Then, add a pinch of salt and pepper. You then want to rub the coconut oil in with the dry ingredients (yay, a messy part)!


Step three: Chop 100g of feta, you could even crumble it if you find that easier. After this, dice 100g of olives. Oh, a tip, try not to eat too many olives so you haven’t got many left..I sort of did this. After this, add both ingredients to the mixture!


Step four: Add 150ml of almond milk to your mixture. Then, the fun part in my opinion, bring together the ingredients into a dough! 


Step five: Cut some non stick baking parchment to the size of your baking tray or rack, we just used our oven rack for ease! Then, mould your dough into whatever shape you’d like. It may be quite a sticky process, so make sure you put a little flour on your hands! I sorta called these ‘rustic’ scones because we don’t use cutters, I quite like the look of them when they’re not so neat! 


Step six: Pop your scones in the oven for 25-30 minutes, on a 200 degree heat. By then, they should be done perfectly (don’t hold me to this)! 

And voila! I hope you enjoy!




Leave a Reply

Loading Facebook Comments ...