Marigold, olive and Manchego scones

Name: Marigold, olive and Manchego scones
Yield: Makes 12 standard or 24 miniature scones
Ingredients: about 115 ml / 4 fl oz / ½ cup buttermilk or fresh milk soured with lemon juice; 115 g / 4 oz / 1 cup Manchego, grated; 50 g / 2 oz/½ cup black or green olives, chopped; 2 tablespoons fresh marigold petals; 50 g / 2 oz / ½ stick butter, chilled and diced; 225 g / 8 oz / 2 cups self-raising flour

Preparation info

Makes
12
standard

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Decorative and full of flavour, miniature versions are very good split, lightly toasted, spread with a little butter and served as an accompaniment to a summery cocktail.

Ingredients

225 g / 8 oz / 2 cups self-raising flour
50

Side dish
Vegetarian
Baking

Method

Rub the flour and butter together in a bowl. Stir in the cheese, olives and marigold petals. Add enough liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.

Roll and cut out scones. Bake at 200°C/400°F/gas mark 6 in a preheated oven for about 1