Sun-dried tomato scones with olive butter

Sun-dried tomato scones with olive butter

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  • 460 g cake flour
  • ½ t salt
  • ½ t black pepper
  • 1 T baking powder
  • ½ t bicarbonate of soda
  • ½ cup chopped parsley
  • ½ cup chopped sun-dried tomatoes
  • 250 g cold butter
  • 3/4 cup sour cream
  • 3 T milk
  • Olive butter

Cooking Instructions

Preheat the oven to 200°C.

Sift together, three times, cake flour, salt, black pepper, baking powder and bicarbonate of soda.

Mix in chopped parsley and chopped sun-dried and grate in cold butter. Add cup sour cream and milk.

Bring together and knead briefly, then cut out rounds with a cookie cutter and transfer to a greased baking tray.

Brush with beaten egg, chill for 5 minutes and bake for 25 to 30 minutes.

Serve with olive butter (½ cup olives mixed through 100 g butter).

Tips and tricks to baking scones.
View more scone recipes here. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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