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Cheese and Olive Scones

We made our cheese and olive scones using the Breville Pick & Mix stand and hand mixer.  Perfect for afternoon tea, a naughty snack or dessert!

How it’s done

  1. Heat the oven to 200°C/gas 6
  2. Lightly grease a baking sheet.
  3. Fry the onion gently in the oil until translucent and soften, then set aside to cool.
  4. Add the flour, baking power, salt, mustard, paprika and a good grind of black pepper to a mixing bowl.
  5. Add the softened butter and using the twin beaters of your Pick & Mix stand and mixer, mix on a slow speed until the butter has dispersed through the dry ingredients. (The twin beaters will break up the butter super quick).
  6. Add the onion, olives and 2/3 of the cheese. Mix again, slowly.
  7. In a separate jug, beat the egg and a splash of milk. Carefully add to the mixture, do not over mix as your scone dough should be soft, not sticky.
  8. Turn out the dough onto a lightly floured surface, shape into a round and flatten down, then roll out gently to approximately 2cm thick.
  9. Using a plain cutter, stamp out rounds, using up the trimmings and gently re-rolling for further scones.
  10. Place the scones on a baking sheet, brush with a little milk and then bake for approx 10-12 minutes until golden brown and risen.
  11. Transfer to a wire rack to cool.
Prep Time
Cook Time
Skill level: Moderate

What you'll need

  • 50g grated parmesan cheese
  • 50g mature Cheddar cheese
  • medium onion, diced
  • black olives, pitted and chopped small
  • tbsp olive oil
  • 180g self-raising flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp mustard powder
  • ½ tsp paprika
  • 30g butter, softened
  • large egg
  • Splash milk
  • Ground black pepper

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