ROSEMARY & OLIVE DROP SCONES WITH GOAT'S CHEESE

Rosemary & olive drop scones with goat's cheese image

Tasty pop-in-the-mouth nibbles to impress guests with before dinner

Provided by Cathryn Evans

Categories Buffet, Canapes, Dinner, Side dish, Starter

Time 45m

Yield 24

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 66 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 3 grams protein, Sodium 0.31 milligram of sodium