Savoury Scone Loaf
Difficulty: Easy
Servings
10
slicesPrep time
20
minutesCooking time
45
minutesAn easy savoury scone loaf recipe made with cheese, seeds and herbs. No yeast and no kneading. Baked in a loaf tin, it’s quick to prepare and ideal for serving as a simple loaf with butter, olive oil, or cream cheese.
Ingredients
250 ml 250 milk
3 large 3 eggs
200 ml 200 vegetable oil
1 tsp 1 dried oregano
1 tsp 1 fresh rosemary, finely chopped
150 g 150 feta, crumbled
80 g 80 pitted olives, chopped (green or black)
80 g 80 sun-dried tomatoes, chopped
3 3 spring onions, thinly sliced
280 g 280 plain flour
1 tbsp 1 baking powder
1 tsp 1 salt
2 tbsp 2 mixed seeds (sesame, sunflower, pumpkin), optional
Directions
- In a large bowl, whisk together the eggs, milk, and oil. Stir in the feta, olives, sun-dried tomatoes, spring onions, and herbs until evenly distributed. Season well with a good grind of black pepper.
- In a separate bowl, mix the flour, baking powder, and salt. Gently fold the dry ingredients through the wet mixture until just combined – take care not to overmix.
- Transfer the batter to the prepared loaf tin, smoothing the top lightly, and sprinkle with the seed mix.
- Bake for 35-40 minutes, or until golden brown and a skewer inserted into the centrecomes out clean.
- Remove from the oven and allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Recipe Video
Notes
- Add a pinch of chili flakes with the herbs for a subtle kick.
- Any slices leftover from the day of baking are fantastic toasted. Delicious with butter, olive oil, or cream cheese.