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Savoury Scones


  • 1 x packet Lion Classic Scone Mix 535g

  • 1 ¼ cups (310mL) milk

  • ½ cup chopped sun dried tomatoes

  • ½ cup chopped kalamata olives

  • Flour for dusting

  • Baking tray

  1. Preheat oven to 220°C (200°C fan forced). Line a baking tray with baking paper.

  2. Mix together the contents of the scone mix sachet, sun dried tomatoes, kalamata olives and milk in a medium sized bowl until a dough starts to form. If dough is not coming together easily, add more milk (a teaspoon at a time) until it starts to come together.

  3. Turn out onto a floured board and knead well. Alternatively, the dough hook attachment of an electric mixer can be used to produce a softer and more uniform dough.

  4. Roll dough out to a 20mm thickness, cut scones to required size and place on tray. 

  5. Bake for 12-15 minutes or until golden brown.

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