Olive and rosemary scones
These wonderfully light, buttery olive and rosemary scones are fantastic recipe served warm with butter and enjoyed with loved ones for afternoon tea
Ingredients
- 3 cup plain flour, plus extra for dusting
- 3 teaspoon baking powder
- 1/2 teaspoon baking soda
- 50 gram cold butter
- 1 teaspoon sea salt
- 2 tablespoon rosemary, finely chopped
- 1 cup black spanish olives, pitted and diced
- 1/2 cup grated vintage cheddar cheese
- 1/4 cup olive oil
- 3/4 cup milk, plus 1 tablespoon extra for glazing
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