Scrumptious Savoury Scones

A Childhood Memory

This Gluten Free Savoury Scone Recipe has a Mediterranean Twist with the addition of Olives, Tomato and Feta.

Scones would have to be one of my favourite comfort foods. Plain, Savoury, Fruity, Sweet with lashings of cream, anything goes.

When I was a child my Mother was renown for her Scones, turning them out like a real pro. Huge and fluffy every time; never a failure.
Baskets of Scones were always baked for Shearers, Fencers, Dog Trails, and Women’s Division Competitions.
Mum’s always stood out on a plate, fluffy and light, always accompanied with a Red Ticket for “First Place” if entered into a Competition.
Being one of five Children and being so proud of our Mother’s cooking we would sometimes snigger amongst ourselves at some of the entries.
Scones being small, hard looking and misshapen blobs on a plate. Words would innocently flow from our mouths like,
“I reckon you’ll break your teeth on those ones”,  and “they would make a good sinker”.

I can remember my Father saying to Mum at times, “I see you’ve made real Dag-Boy Scones today”.
Until this very day I am not sure what that mean’t but I presume it was because they were huge, a real meal in just one Scone. I’ll never know.


Scrumptious Savoury Scones

  • 2 1/2 cups Gluten Free Flour
  • 4 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 100g Feta, cubed
  • 1/4 cup Parsley, chopped
  • 2 sprigs Fresh Thyme Leaves
  • 50g Butter
  • 5 Kalamata Olives, sliced thinly
  • 1 cup Milk
  • 1/2-1 cup grated Edam Cheese
  • 1/2 Tomato, chopped, optional


Preheat the Oven to 220ºC.

Process Flour, Baking Powder, Butter and Salt until a fine texture is formed.

Tip ingredients into a clean Bowl, add the cubed Feta, chopped Parsley, fresh Thyme Leaves, chopped Tomato and finely chopped Olives.

Add the Milk, quickly stir until a soft dough is formed.

Turn out onto a Floured surface and lightly knead.

Shape into a 2cm thick rectangle. Cut into squares then transfer to a lined Oven Tray.

Sprinkle grated Cheese over the top of the Scones.

Bake for 12-15 minutes or until lovely and golden.

Makes about 8 large Scones.

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