Mediterranean Scones

Mediterranean Scones

These savory scones are bursting with all the best flavours of the Mediterranean. Enjoy them with a delicious Parma ham and rocket filling, or drizzled with Extra Virgin Olive Oil.

Categories: Breads, Pizza & Panini, Starters

Serves: Makes 8 scones Preparation time: 15-20 mins Cooking time: 15 mins



  • 250g self-raising flour
  • 115g wholemeal flour
  • 1 tbsp baking powder
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 1 tsp mixed Italian herbs
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 8 pieces Italian sun-dried tomatoes, roughly chopped
  • 100g feta cheese,cut into small cubes
  • 10 black olives, pitted and roughly chopped
  • 1 large egg
  • 200ml full fat milk


  1. Heat the oven to 220ºC/425ºF/Gas Mark 7. Grease a baking sheet.
  2. In a large bowl, mix together the flours, baking powder, cayenne pepper, salt and herbs. Add the olive oil and using a palette knife, work the oil into the dry ingredients. When the mixture looks lumpy, add the sun dried tomatoes, cheese and olives.
  3. Beat the egg with the milk, then add all but 2 tbsp of the mixture to the bowl. Mix together with the knife until it becomes a sticky dough.
  4. Quickly bring it together with floured hands and turn onto a floured work surface. Shape the dough into a round of 3cm thickness.
  5. Cut into 8 wedges and place them on the baking sheet. Brush the tops with the reserved milk mixture, then bake for 15 minutes until risen and golden. Transfer onto a wire rack until they are cool enough to eat.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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