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Great British Bake Off Week 4 - Rosemary, Olive and Tomato Scones

Tuesday, 17 Sep 2019

It takes surprisingly little activity to turn a cold and dreary kitchen into a warm and welcoming hum of homeliness. Just mix up a bowl of dough with flour, butter and eggs then shape into scones, pop into the oven and in ten to fifteen minutes you have a batch of warm and fluffy scones.

The perfect old-fashioned comfort food, scones are easy enough to whip up a batch fresh for lunch. It’s the kind of simple baking people don’t do anymore but probably should.

Traditionally served as part of afternoon tea with strawberry jam and lashings of clotted cream, this recipe has been tweaked towards something savoury by excluding the sugar and adding fresh tomatoes, black olives and rosemary. Best served fresh from the oven with a knob of butter or with lashings of cream cheese. The next day, they make a wonderful accompaniment to soups or casseroles.


  • 450g Self raising flour
  • 100g Butter
  • 200g Cheddar cheese (150g in mix 50g to decorate)
  • 2g Fresh Rosemary
  • 2 eggs
  • 200ml Buttermilk
  • 50g sundries tomatoes (diced)
  • 70g pitted black olives (diced)
  • Pinch of salt

Top tip: mix your dough as little as possible to get the lightest fluffiest scones!


Add flour, salt and butter and mix with fingertips until you have something that resembles breadcrumbs

Add the chopped rosemary, cheese case olives and tomato (Adding at this stage will ensure an even distribution of flavour throughout your mix)

Lightly beat eggs with 3/4 of the buttermilk and add to the breadcrumb mix to form a dough. If the mix is still dry, add a splash more buttermilk and continue until the mix comes together.

Roll the dough mixture onto a lightly floured surface with a rolling pin to a depth of around 3cm, cut out your scones and lay on a baking tray lined with parchment paper.

Brush the scones with the remaining buttermilk and sprinkle with remaining cheese.

Bake in the oven for 10-15 minutes at 200 degrees.

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