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Mini Scones with Black Olives

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Mini Scones with Black Olives


  • 250 ml (1 cup) all-purpose flour

  • 7 ml (1 1/2 tsp) baking powder

  • 2 ml (1/2 tsp) salt

  • 25 ml (3 tbsp) extra virgin olive oil (preferably light and fruity)

  • 125 ml (1/2 cup) finely grated feta or emmental cheese

  • 125 ml (1/2 cup) black olives, chopped

  • 125 ml (1/2 cup) chopped red piquillo peppers (or roasted red peppers)

  • 125 ml (1/2 cup) milk

  • 1 egg, lightly beaten


  1. 1. In medium bowl, stir together flour, baking powder and salt. Add extra virgin olive oil; mix well with fork. Add cheese, olives and piquillo peppers.

  2. 2. Blend in milk with fork. Dough will be very sticky.

  3. 3. Transfer dough to floured cutting board; divide into 2 balls. Knead each piece two or three times. With floured hands, flatten each to ¾-inch (2 cm) thick round, about 4 to 5 inches (10 to 12.5 cm) wide. With floured knife or pizza cutter, cut each round into 8 small triangles.

  4. 4. Transfer individually with small, floured spatula to parchment-lined baking sheet, leaving 1-inch (2.5 cm) space between. Brush tops with egg.

  5. 5. Bake in preheated 450°F (230°C) oven until golden, about 8 to 10 minutes. Serve hot or at room temperature.

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