Olive Scones

These little delights make a handy lunchbox filler for the whole family
Cooking Time: n/a Makes: 12 scones


• 5g Always Fresh Minced Garlic • 415g self raising flour • 100g vintage cheddar • 500ml sour cream • 100ml milk • 700g Always Fresh Pitted Kalamata Olives • Fresh basil leaves, to taste • Canola Oil Spray


Preheat oven to 230C.

Combine garlic, flour, cheese, sour cream and milk in a large food processor/mixer, process until mixture forms a ball.

Add olives and basil, mixing by hand.

Remove dough to a floured board, roll/pat until 3cm thick.

Cut into desired shapes.

Spray dough tops with canola oil, and bake for 15 minutes or until golden.

Serve topped with extra basil leaves.

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