Mediterranean scones

Total time: 55m
Preparation Time: 40m

For 8 piece

Nutritional Information

Contains 264 Kcal, 5g Protein, 29g Carbohydrates, 14g Fat


  • Dough
  • 280 g gluten-free flour (Schär bread mix)
  • 1 tsp gluten-free baking powder (Dr. Oetker)
  • 2 tsp ground psyllium
  • 0.25 tsp salt
  • 100 g lactose-free butter, cut into pieces, cold
  • 1.25 dl lactose-free milk
  • Filling
  • 50 g dried tomatoes, cut into thin strips
  • 50 g pitted black olives, roughly chopped
  • 1 tbsp basil, cut into thin strips
  • To shape
  • 80 g lactose-free feta, finely crumbled
  • To serve
  • 100 g lactose-free crème fraîche
  • 20 g rocket

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  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.
  • Filling

    Mix the olives, tomatoes and basil into the dough.
  • To shape

    Divide the dough into 8 pieces, shape into scones, place on a baking tray lined with baking paper, sprinkle with the feta.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.
  • To serve

    Serve the warm scones with crème fraîche and rocket.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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