Cheese & Olive Tear & Share Scones
Cheese & Olive Tear & Share Scones

Cheese & Olive Tear & Share Scones

Delicious cheesy scones are pefect for lunch to acompany soup, also 'tear-and-share' is perfect for informal eating.


  • 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


1. Line an AEG MaxiTray with parchment paper.
2. 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.
3. 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.
4. Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal size balls.
5. Arrange the balls of dough on the prepared baking sheet to form a round
with all the balls just touching.
6. Brush with any leftover liquid in the jug and sprinkle with extra Parmesan cheese.
7. Bake on Low Humidity or SteamBake™ and heat 180°c for 25 minutes until well risen and golden brown. (If using SteamBake™ remember to add water and preheat for 5 minutes before baking).