Feta & Olive Scones (Gluten-Free)

This is a yummy, easy bake that works just as well alongside a bowl of soup as it does for a quick breakfast. The buckwheat flour keeps it gluten-free, while salty feta and olives give each scone plenty of savoury character. If you want to keep them dairy-free, swap in goat's feta and a dairy-free yogurt and butter.

Ingredients

• 3 cups buckwheat flour (or gluten-free flour), divided
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• 1 tsp sugar
• 1 egg
• 1/3 cup butter
• 1/2 cup natural yogurt
• 1/2 cup chopped feta (goat's feta if wanting to keep it dairy-free)
• 1/2 cup chopped olives

Method

1. Mix 2 and 1/2 cups of the flour with the baking powder, bicarb soda and sugar in a large bowl, keeping the remaining 1/2 cup flour to the side.
2. Add the egg, butter, yogurt, feta and olives.
3. Fold the ingredients together with your hands and work into a dough. Add more of the reserved flour if needed, so the dough is firm but pliable enough to roll into 10 balls.
4. Place the 10 balls on greased baking trays and flatten each one to about an inch thick.
5. Bake at 160 degrees for 15 to 18 minutes, or until just browning.
6. Serve with butter and hot soup, or enjoy on their own as a savoury scone.

Lovely warm from the oven with a bowl of soup, or split and buttered for an easy breakfast.