Melt in your mouth savoury scones are packed with creamy feta cheese and olives. This scone recipe is gluten-free.
Flaky, crusty bread filled with cheese. Is ther anything better?
Maybe when it comes with olive too.
...and when the cheese is creamy feta cheese. That is the best. The kind that comes in tubs and is stored in brine. That kind. So good.
And the olives need to be pitted. It's a labour of love.
These savoury scones are all these things. And will change the way you think of breakfast.
Scones are not difficult, buuuttt,.. it is so easy to overwork your scone dough. And overworked scones are just not good.
Don't be afraid of floury bits. Don't overwork it, keep it soft. Just until it "just" comes together.
Flatten the ball of dough into a large disc shape - about an inch thick and cut into wedges with a pizza cutter or pastry knife. 8-10 wedges. I made into 8s -- because I like bigger scones.
Gently move the scones to a parchment-lined baking sheet. they will expand when baking so leave room between them. Bake for about 20 minutes
While these scones will keep in an airtight container for a couple of days, these are best right out of the oven.
(The next day, warm up a scone in a microwave, slice it in half and slide a fresh tomato in between for the best breakfast sandwich ever).
Look at these savoury scones!
A few notes about making scones:
- I used a 1:1 gluten-free baking blend flour for these scones and they turned out just lovely. You can use all-purpose flour in its place.
- Use the best feta you can get your hands on, I prefer the type that comes in tubs and packed in brine, made from goats or sheep's milk.
- Use your favourite olives. I used an combination of kalamata, black oily olives and a few green ones.
- These are best served the day they are made, as in still warm...
- Savoury scones work well at breakfast, with more savoury fare, like eggs and cheese dishes.
📖 Recipe
Olive and Feta Scones
Ingredients
- 2-¼ cups gluten-free flour use 1:1 gluten-free flour blend like Bob's Red Mill
- 2 tablespoon white sugar
- 2-½ teaspoon baking powder
- ½ teaspoon salt
- generous pinch freshly ground black pepper
- ½ teaspoon baking soda
- ½ cup cold butter unsalted
- ½ cup sour cream
- 3 tablespoon cream
- 1 large egg
- ½ cup crumbled feta
- ½ cup chopped, pitted kalamata olives (green or black olives will work too)
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper
- Combine gluten-free flour, sugar, baking powder, baking soda, salt, black pepper in the bowl of a food processor. Pulse to mix.
- In a medium bowl whisk together sour cream, milk and egg.
- Add the cold butter to the bowl of the food processor and pulse several times to cut the butter into the flour mixture. You will have large, pebble size pieces of butter. Move to a large mixing bowl.
- Add egg mixture to the flour and butter mixture in the large bowl. Add feta and olives. Gently fold batter to moisten mixture evenly. It's okay if some dry, flourly spots remain. Turn mixture out on to a clean work surfure. Knead gently a few times and form into a ball. Flaten dough into a round 1 inch high disk. Cut into wedges and carefully transfer to the prepared baking sheet.
- Bake for about 18-20 minutes. Allow to cool slightly on the baking sheet for at least 5 minutes before serving.
Notes
More breakfast breads:
Apple Pie Bread {vegan}
Pinapple & Coconut Muffins {vegan, gf}
Carrot Cake Breakfast Bars {vegan}
STLBrit says
Just made these exactly as written. These have a great texture and very light but are a little low on flavor for my taste I will make again soon but will double feta and olives to see if the flavor improves.
Trish says
So glad you tried the recipe! Thank you