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Mediterranean scones
Nutrition facts per serving:
- Energy in kcal about 264
- Fat about 14g
- Carbohydrates about 29g
- Protein about 5g
This is needed
This is needed
for 8 piece
Dough
- 280 g gluten-free flour, Schär bread mix B
- 1 tsp gluten-free baking powder (Dr. Oetker)
- 2 tsp ground psyllium
- 0.25 tsp salt
- 100 g lactose-free butter, cut into pieces, cold
- 1.25 dl lactose-free milk
Filling
- 50 g pitted black olives, coarsely chopped
- 50 g dried tomatoes, cut into thin slices
- 1 tbsp basil, thinly sliced
To shape
- 80 g lactose-free feta, finely crumbled
To serve
View these products
- 100 g lactose-free crème fraîche
- 20 g rocket
And that's how it's done
And that's how it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.
Filling
Mix the olives, tomatoes and basil into the dough.
To shape
Divide the dough into 8 pieces, shape into scones, place on a baking tray lined with baking paper, sprinkle with the feta.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.
To serve
Serve the warm scones with crème fraîche and rocket.
