Fluffy Rocket And Feta Scones Food

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LIGHT 'N' FLUFFY SCONES



Light 'n' Fluffy Scones image

These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.

Provided by Sackville

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

350 g self-raising flour
1 tablespoon baking powder
1/4 teaspoon salt
50 g butter, cut into pieces
1 tablespoon oil
300 ml milk
1/2 cup flour, for kneading
1 beaten egg, to glaze
150 g raisins
8 sun-dried tomatoes, chopped
100 g feta, cubed
10 black olives, pitted and halved

Steps:

  • Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
  • In a large bowl, mix together the flour, baking powder and salt.
  • Rub in the butter and oil until the mixture resembles fine crumbs.
  • Add the raisins or the mediterranean filling.
  • Make a well in the centre and pour in the milk.
  • Mix with knife, using a cutting movement, until it becomes soft.
  • The dough will be very sticky.
  • Flour your counter well along with your hands and scrape the dough onto the floured surface.
  • Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
  • The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
  • Cut into 8 wedges and place on a greased baking sheet.
  • Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
  • Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
  • These are delicious served warm with butter.

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