Mini Cheese Onion Olive Scones

I got this yummy recipe for these mini cheese onion olive scones the kids will love

I got this yummy recipe for these mini cheese onion olive scones from Delia Smith's Christmas cookery book and I  initially made them  for an adult party. However the kids seemed to like them so much that now I often cook them for kid's parties as well.

They are meant to have a slightly piquant bite but for kids you might want to omit the mustard and pepper.

Ingredients - Mini Cheese Onion Olive Scones

This quantity makes 25-30 scones

  • 175g self-raising flour
  • 1 medium onion, diced small
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon mustard powder(optional)
  • ½ teaspoon cayenne pepper (optional)
  • freshly milled black pepper
  • 25g butter
  • 40g Parmesan cheese, grated
  • 40g strong Cheddar cheese, grated
  • 2-3 tablespoons milk
  • 1 medium egg
  • 6 black olives, stoned and chopped

Method - Mini Cheese Onion Olive Scones

  1. Preheat the oven to 200°C/400°F/ gas mark 6. Lightly flour a large baking sheet.
  2. Fry the onion in the oil for 5-6 minutes until it's turned a nice caramel color. Transfer the onion to a plate to cool.
  3. Sift the flour, salt, mustard and pepper (if using) into a large mixing bowl. Rub in the butter and then add the cooled onion, olives and 2/3 of the grated cheeses. Mix well with a round edged knife.
  4. Beat the egg and pour this in, still mixing with the knife. When sufficiently blended, use your hands to form a soft dough, adding some milk if necessary.
  5. Place the dough on a floured surface and knead it till smooth. Roll out to about 1 inch thick and then cut into rounds using a 1 inch plain cutter. NOTE: If the dough is sticking to the cutter, flour the cutter after each cut.
  6. Place the scones on the baking sheet, brush with milk and sprinkle on the remaining grated cheeses.
  7. Bake near the top of the oven for 10-12 minutes. Cool on a wire rack.


Note: These are best served slightly warm, however, they freeze superbly once cooked. Just remove them from the freezer when you want to eat them and re-heat in a hot oven for about 4 minutes before serving.

They can be eaten as they are or you could split them horizontally and add a cheesy spread topping or a wee bit of butter. Try not to eat them all at once!



> > Mini Cheese Olive Scones

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