Feta, Olive and Sundried Tomato Heritage Scones

Makes 6 scones

Serves 2-3 as a light lunch or breakfast (double up recipe for more people)

Faye, our vegetarian collegue loves this recipe without the bacon.

 Ingredients:

  • 225g Sharpham Park Organic Heritage Flour
  • 3x tsp baking powder
  • 1/2 tsp smoked sea salt or normal sea salt
  • 50 g unsalted cold butter (chopped into small cubes)
  • 100g feta cheese (crumbled)
  • 120 ml Spelt Drink
  • 1x tsp dried oregano
  • 75g sundried tomatoes
  • 40 g pitied kalamata olives (cut in half)
  • 1x egg yolk

 

Toppings:

  • 4x good quality eggs
  • 8x smoked streaky bacon rashers
  • 2x ripe avocado
  • 1x tbsp fresh oregano leaves (optional)
  • Drizzle of extra virgin olive oil

 

Method   

 Pre-heat the oven to 200oc, Gas Mark 6 fan oven or 220oc, Gas mark 7, normal oven.

  1. Combine the flour, salt, baking powder and dried oregano in a large bowl.
  2. Add the butter and gently with your fingertips work into the flour to create a breadcrumb texture.
  3. Add the feta, olive and tomatoes mixing to incorporate.
  4. Add the spelt drink to the mix and bring together with a spoon to a soft dough, turn out onto a floured surface and gently roll out to roughly 4cm high, cut out 6x rounds using a 7cm cutter. Place the scones onto a nonstick oven proof tray, brush with some egg yolk and cook in the oven for 20 mins.
  5. Remove and set aside to cool slightly whilst you prepare the fillings.
  6. Fry or grill the bacon until crispy and remove to some kitchen paper.
  7. Remove the stone from the avocado and spoon the flesh into a bowl smashing with a little olive oil salt and pepper.
  8. Bring a large pan of water to the boil, turn down to a very slow simmer, and gently crack the eggs into the pan, now remove the pan from the heat and leave the eggs to gently poach for 3 mins roughly depending on the size of your eggs.
  9. Whilst the eggs are poaching, cut the scones in half, spoon over some avocado, the bacon and then top with a poached egg, drizzle with some olive oil and scatter over the fresh oregano leaves.
1st September 2021

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