Picnic food – Cheese, olive and mustard scones

After another long week at work it was a pleasure to enjoy the long awaited sunshine last weekend. I planned a lazy saturday and a picnic in a nearby park. I stocked up on fresh strawberries and some goodies from my favourite deli Bant a la cart and made some peanut butter brownies (see previous post for brownie recipe) and some savoury scones. These are really simple to make and all sorts of things can be substituted … try different types of cheese, sun dried tomatoes etc. Delicious!

Cheese, olive and mustard scones

Makes 6-8 scones


225g self raising flour

55g unsalted butter, cut into small cubes

75g grated cheddar

60g olives, chopped (i prefer green ones!)

120ml semi skimmed milk/buttermilk (+ a small amount for the glaze)

3 teaspoons wholegrain mustard


Preheat oven to 220C/425 F

Lightly flour a baking tray

Sift flour into a large bowl

Rub in butter with fingertips until it resembles breadcrumbs

Stir in cheese and olives

Mix mustard into milk

Make a well in the flour mixture and pour the milk into it

Mix well with a dinner knife until a soft dough is formed

Bring dough together with your hands.

Either shape into a ball on the floured tray and score into wedges (looks more rustic) or lightly roll out on a floured surface and cut into circles, before placing on tray.

Brush tops of scones with milk (or can use beaten egg to give a glossier finish)

Place on top shelf of oven for 15-20 mins

Cool on wire rack or eat immediately spread with butter.


The same recipe can be used for sweet scones by adding 30g caster sugar and 80g dried fruits/nuts instead of the savoury fillings. Serve warm with clotted cream, jam and tea!



Leiths retro baking class

Last Saturday I went on a retro baking class at Leith’s. I’ve been keen to do a class at Leith’s for a while and got given a voucher for Christmas

The menu for the retro baking course included peach Melba cheesecake, muscovado sugar cupcakes with salted caramel frosting and scones with elderflower and strawberry compote. Though not a novice to baking I have struggled to make fluffy scones and cheesecakes without cracks so thought this would be a good time to learn and a fun way to spend a Saturday morning.

Armed with our aprons we turned up at leiths bright and early to be greeted with delicious pastries and coffee. The class was taught by Max and her assistant Lou who gave us a demonstration and a plan for the morning and we were off!

All our ingredients had already been measured out for us and our washing up was done for us along the way too… Very decadent! We were given lots of advice and handy tips and tricks throughout the day and max and Lou were brilliant at helping out and answering questions.

At the end off the session whilst we were packing up our goodies we were treated to a glass of bubbly and delicious savoury pastries… Much needed after a morning spent licking sugary spoons!

I thoroughly enjoyed my day at Leith’s and came away armed with lots of inspiration and ideas for baking. Everything tasted really good and I received lots of compliments. I’ll definitely be saving up some pennies to do another class!