Cheese & Olive, Tear and Share Scones

Delicious cheesy scones are perfect for lunch to accompany soup. The ‘tear-and-share’ part makes them perfect for casual dining with family and friends.

With no yeast required, this recipe from AEG is quick and easy to make.


  • 450g self-raising flour, plus extra for dusting 
  • 2 tsp baking powder 
  • 2 tsp mustard powder 
  • 1 tsp salt 
  • 100g butter, cubed 
  • 50g Parmesan cheese, finely grated, plus extra for sprinkling
  • 100g mature Cheddar cheese, grated
  • 50g chopped black olives
  • 1 tbsp chopped fresh thyme
  • 2 eggs
  • About 150ml milk 


Line a baking tray with parchment paper.

Sieve the self-raising flour and baking powder together, add the mustard, salt and butter. Using your fingertips rub in the butter until the mixture resembles fine breadcrumbs. Add both the cheeses, thyme and olives.

Beat the eggs in a measuring jug and add enough milk to make up to 300ml of liquid. Gradually add this to the flour mixture and mix together to make a dough.

Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal size balls.

Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching.

Brush with any leftover liquid in the jug and sprinkle with extra Parmesan cheese.

In you AEG oven, bake on Low Humidity or SteamBakeTM and heat 180°C for 25 minutes until well risen and golden brown. (If using SteamBakeTM remember to add water and preheat for 5 minutes before baking). 

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