Mini cheese scones

Name: Mini cheese scones
Ingredients: 60 g chilled salted butter, cut into small cubes; 200 g self-raising flour; 50 g grated cheddar cheese; 2 eggs (1 for egg wash); 2 tbsp milk; 100 g Hojiblanca olives; 250 g unsalted butter, at room temperature; 1 tsp ground sea salt; 1 tsp ground black pepper; 16 Manzanilla olives, halved lengthways; 1 jar cranberry jelly

If you're stuck on what canapés to serve this Christmas, don't worry, we've got you covered! These mini cheese scones are perfect with a glass of bubbles!

Brought to you by Olives from Spain

Wow! A tasty mini cheese scones recipe by Olives from Spain!

If you're stuck on what canapés to serve this Christmas, don't worry – we've got you covered! These mini cheese scones with whipped Hojiblanca olive butter and cranberry jelly will go down a treat! Perfect with a glass of bubbles!

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Servings

Ingredients

For the scones:

60 g chilled salted butter, cut into small cubes
200 g self-raising flour
50 g grated cheddar cheese
2 eggs (1 for egg wash)
2 tbsp milk

For the whipped olive butter:

100 g Hojiblanca olives
250 g unsalted butter, at room temperature
1 tsp ground sea salt
1 tsp ground black pepper

To decorate:

16 Manzanilla olives, halved lengthways
1 jar cranberry jelly

Instructions

Preheat your oven to 180°C (fan) and line a baking tray with parchment.

In a large mixing bowl, rub together the self-raising flour and chilled butter cubes until a crumb consistency is achieved.

Add in the grated cheese and continue to rub into the crumbly mix to make the cheese pieces smaller.

Make a well in the centre before adding in 1 egg and the milk.

Using a fork, start to bring the dough together, eventually taking over with your hands. Be careful not to overwork the dough.

Tip out onto a floured surface and push out with your fingers until a 2 cm thickness is achieved.

Cut out rounds using a 4cm cutter being mindful not to twist as you press down.

Place the scones on the lined tray, bring the scraps of dough together and repeat steps 6 & 7 until all of the dough has been used.

Lightly whisk the remaining egg in a small bowl with a fork and use a pastry brush to egg wash each scone.

Bake for 10-15 minutes until risen and golden on top. Allow to cool.

While the scones are baking, place the room temperature butter in a stand mixer or a large bowl if using an electric hand whisk.

Whisk in the mixer or by hand until the butter is light and fluffy (approx. 5 minutes).

Place the 100g of olives in a food processor and blend to a finely chopped consistency. This could also be done by hand.

Fold the finely chopped olives into the butter, followed by the salt and pepper. Taste for seasoning.

Halve the cooled cheese scones, then top each half with a generous helping of whipped butter, ½ tsp of cranberry jelly and an olive half.

Arrange on your platter of choice and serve.

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