Yum

Melt in your mouth savoury scones are packed with creamy feta cheese and olives. This scone recipe is gluten-free.

feta cheese scones in a basket

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 olive need to be pitted. It’s a labour of love.

These savoury scones are all these things. And will change they way you think of breakfast breast.

Scones are not difficult, buuuttt,.. it is so easy to over work your scone dough. And over worked 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.

scone dough ready for shaping

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.

scones ready to bake

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

scones on a baking tray

While these scones will keep in an air tight 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!

olive and feta 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 sheeps 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 far, like eggs and cheese dishes.

Olive and Feta Scones

A gluten-free, savoury scone packed full of creamy feta and olives.
Prep Time20 mins
Cook Time20 mins

Ingredients

  • 2-1/4 cups gluten-free flour use 1:1 gluten-free flour blend like Bob's Red Mill
  • 2 Tbsp white sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • generous pinch freshly ground black pepper
  • 1/2 tsp baking soda
  • 1/2 cup cold butter unsalted
  • 1/2 cup sour cream
  • 3 Tbsp cream
  • 1 large egg
  • 1/2 cup crumbled feta
  • 1/2 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

Recipe very slighly adapted with gluten-free flour and based on a recipe from “The Baker In Me” by Daphna Rabinovitch, 
Use all-purpose flour in place of gluten-free flour if gluten is not a concern for you.
Trish | The In Fine Balance Food Blog

More breakfast breads:

apple streusel bread with cinnamon glaze

Apple Pie Bread {vegan}