Photo: Alexander Maasch
Rosemary & olive drop scones with goat's cheese
10 ingredients
15 min + 30 min
24
openrecipes
Tasty pop-in-the-mouth nibbles to impress guests with before dinner
Estimated Nutrition (whole recipe, rough)
1031
Calories
37g
Protein
38g
Fat
136g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 tomatoes , halved
- extra-virgin olive oil , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes