Rosemary & olive drop scones with goat's cheese

Name: Rosemary & olive drop scones with goat's cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: English, Scottish, British, European
Ingredients: 200 grams self-raising flour; 1 teaspoon baking powder; 2 eggs, beaten; 200 milliliters milk; 1 sprig rosemary, leaves removed and finely chopped; 1 handful black olive, stoned and chopped; 1 serving sunflower oil, for frying; 175 grams firm goats cheese; 200 grams punnet cherry tomato, halved; 1 serving extra-virgin olive oil, to serve

You can never have too many European recipes, so give Rosemary & olive drop scones with goat's cheese a try. For 39 cents per serving, you get a breakfast that serves 24. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 68 calories. This recipe from BBC Good Food requires self-raising flour, olive oil, punnet cherry tomato, and sunflower oil. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Walnut-Rosemary Olive Oil Scones, Blueberry Goat Cheese Drop Biscuits, and Art Smith's Goat Cheese Drop Biscuits are very similar to this recipe.

Instructions

Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter.

Ingredients you will need

Salt And Pepper

Baking Powder

All Purpose Flour

Egg

Milk

Equipment you will use

Wooden Spoon

Sieve

Whisk

Bowl

Mix in the rosemary and olives.

Ingredients you will need

Rosemary

Olives

Lightly grease a non-stick frying pan with oil and warm over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and its golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.

Equipment you will use

Frying Pan

Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through.

Ingredients you will need

Tomato

Cheese

Equipment you will use

Baking Sheet

Grill

Serve with a grinding of black pepper and a drizzle of olive oil, if you like.

Ingredients you will need

Black Pepper

Olive Oil

Equipment

Ingredients

Servings:

200grams

self-raising flour 1teaspoon

baking powder 2

eggs, beaten 200milliliters

milk 1sprig

rosemary, leaves removed and finely chopped 1handful

black olive, stoned and chopped 1serving

sunflower oil, for frying 175grams

firm goat's cheese 200grams

punnet cherry tomato, halved 1serving

extra-virgin olive oil, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Scone works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.