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.
- Combine the flour, salt, baking powder and dried oregano in a large bowl.
- Add the butter and gently with your fingertips work into the flour to create a breadcrumb texture.
- Add the feta, olive and tomatoes mixing to incorporate.
- 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.
- Remove and set aside to cool slightly whilst you prepare the fillings.
- Fry or grill the bacon until crispy and remove to some kitchen paper.
- Remove the stone from the avocado and spoon the flesh into a bowl smashing with a little olive oil salt and pepper.
- 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.
- 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