Rosemary & olive drop scones with goat's cheese

200 kcal or less 30-60 minutes black olive black olives blini toppings blinis canapé recipes canapes recipes easy friends goat's cheese mains make ahead nibbles party food quick rosemary scones vegetarian canapes

N/A

Source

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 tomato , halved

extra-virgin olive oil , to serve

Method

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.

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.

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.