Mediterranean scones

Mediterranean scones

Total: 55 Min. | Active: 40 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 264 kcal
, Fat: 14 g
, Carbohydrate: 29 g
, Protein: 5 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


280g gluten-free flour (Schär bread mix)
1tsp gluten-free baking powder (Dr. Oetker)
2tsp ground psyllium
¼tsp salt
100g lactose-free butter, cut into pieces, cold
1 ¼dl lactose-free milk


50g pitted black olives, roughly chopped
50g dried tomatoes, cut into thin strips
1tbsp basil, cut into thin strips

To shape

80g lactose-free feta, finely crumbled

To serve

100g lactose-free crème fraîche
20g rocket
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How it's done


In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.


Mix the olives, tomatoes and basil into the dough.

To shape

Divide the dough into 8 pieces, shape into scones, place on a baking tray lined with baking paper, sprinkle with the feta.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.

To serve

Serve the warm scones with crème fraîche and rocket.

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