Olive Scones
These little delights make a handy lunchbox filler for the whole family
Cooking Time: n/a Makes: 12 scones
Ingredients
• 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
Method
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.
