These gorgeous little Olive Drop Scones were in today’s edition of ‘The I’. The paper billed them as a snack, but I think they would be scrummy as a main meal.
With a bit of tweaking, we can frugalise these to make a very cheap meal.
To make a different and scrumptious dinner for 2
If you have any salad leaves available, they would go well here, maybe with a little dressing.
If you have any herbs, several would work, some fine chopped rosemary, shredded basil or sprigs of marjoram or thyme. Mix them into the uncooked batter, and/or mix a few into the soft cheese.
- 150 g self-raising flour 45p/1.5 kg 4p
- 2 eggs beaten, £1.50/12 25p
- 100 ml milk £1.48/6 pints 4p
- 50-150 ml water
- 20 black olives several types available at 20p/100g, 30g, 12p
- 50 g soft cheese 674/300g, 12p
- ½ tsp garlic paste 2p
- Put everything except the soft cheese and garlic in a bowl and add enough of the water to make a nice thick batter. Stir it all well.
- Heat a frying pan or griddle and dribble in a little vegetable oil.
- Drop in tablespoons of olivey batter and cook until golden.
- Turn over and cook until the second side is also golden.
- You may need to add a little more oil. Continue until all the mixture is used up.
- Stir the garlic paste into the soft cheese.
- Share the drop scones and garlicky cheese between two plates and enjoy.
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I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community