Ageing Our Wines
Morgenster Lourens River Valley
Nu Series 1
Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
White Truffle Enhanced Extra Virgin Olive Oil
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Feta and Olive Scone Wedges
What you will need:
15ml baking powder
125ml grated Parmesan cheese
8 sun-dried tomatoes, chopped
125ml shredded basil
Morgenster Black Kalamata Olives
, pitted and halved
125g herb feta cheese, cubed
1 egg beaten
egg for glazing
How to prepare:
Combine the flour, baking powder and salt in a bowl.
Add the butter and rub it in until the mixture resembles breadcrumbs.
Stir in the Parmesan cheese.
Add the sun-dried tomatoes, basil, olives and feta cheese.
Combine the buttermilk and egg and mix well.
Add to the dry ingredients and mix to form a dough that is soft but not sticky.
Turn on to a floured surface and shape into a 30cm disc.
Place the disc on to a baking tray that has been lined with a sheet of non-stick baking paper.
Score the disc into 8 wedges by pressing the back of a long knife into the dough, but not right through.
Brush with egg glaze and bake at 200°C for 20-25 minutes until golden brown and a skewer inserted into the wedge comes out clean.
Remove and place on a cooling rack.
Break into wedges and serve warm with butter.
Recipe supplied by The Star, Angela Day.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
Map & Directions to Morgenster Wine & Olive Estate