Being a Nana, I do like to do a bit of baking, especially when I’m having visitors. Most of my recipes are of my own invention or have been handed down through the family, but I have to confess that I am a bit of a fan of Delia Smith.
Say what you like about Delia and her trying to teach Nanas to boil eggs, but I’ve never cooked anything of hers that hasn’t worked out!
I have changed this recipe a bit from the original, but essentially the credit must go to Delia!
For 12 – 14 scones you will need:
- 6oz Feta cheese, cut into very small cubes
- 20 black olives chopped.
- 4oz sun-dried tomatoes
- 1lb self-raising flour
- ½ tsp baking powder
- ½ tsp cayenne pepper
- ½ tsp mustard powder
- 4 tbs olive oil
- 2tbs of the oil from the sun-dried tomatoes
- 2 eggs
- 4 tbs milk
Preheat the oven to 220 centigrade. You will also need a 2.5 inch plain or fluted round cutter, or just use an upturned glass with a similar sized rim if you don't have a cutter...
How canny is that!
You can see more of my recipes in The Canny Nana's Kitchen.