Rosemary & Olive Drop Scones With Goats Cheese

Tasty pop-in-the-mouth nibbles to impress guests with before dinner

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings 24

Nutrition per serving

• Kcalories

  66

• Protein

  3g

• Carbs

  7g

• Fat

  3g

• Saturates

  2g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.31g

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 2 eggs, beaten
• 200ml milk
• 1 sprig rosemary, leaves removed and finely chopped
• handful black olive, stoned and chopped
• sunflower oil, for frying
• 175g firm goat's cheese
• 200g punnet cherry tomatoes, halved
• extra-virgin olive oil, to serve

Directions

1. Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
2. Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it's golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
3. Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.

Categories: All Christmas, Cakes & Baking, Vegetarian