Photo by Edward Pond


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Sun-Dried Tomato Olive Scones


These savoury biscuits are great as an anytime snack or as an accompaniment to soups or mains. Any type of olive will do; I always seem to have kalamata or stuffed green ones (pitted olives are easier to chop).

  • Serves: 12 scones
  • Course: Snack


  • 2 1/2 cups Bisquick baking mix (625 ml)
  • 1/4 cup chopped olives (60 ml)
  • 3 tbsp chopped, oil-packed sun-dried tomatoes, drained (45 ml)
  • 1/2 tsp dried basil leaves (2 ml) or 1 1/2 tsp fresh basil leaves (7 ml)
  • 2/3 cup milk (150 ml)


  1. In a large bowl, combine baking mix, olives, tomatoes, and basil. Add milk all at once, stirring with a fork to make a soft dough. Turn out onto a surface sprinkled with baking mix and knead 8-10 times.
  2. Divide dough in half. Pat each portion out to a 5 1/2" (14 cm) round and cut each into 6 wedges. Place on an ungreased cookie sheet.
  3. Bake at 450°F (230°C) for 10-12 minutes, or until golden. Serve warm. makes 12 scones.
  4. Tips
  5. - You can also shape dough into 1 large circle and cut into wedges, or shape into a square and cut into sticks.
  6. - For traditional, nubbly drop biscuits, omit kneading. Simply drop dough by spoonfuls onto cookie sheet.

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