Name: Golden Savoury Scone Loaf with Feta & Tomato
Prep time: 20 min
Cook time: 45 min
Yield: 8-10 people
Cuisine: New Zealand
Ingredients: 250ml milk; 3 large eggs; 200ml The Good Oil Extra Virgin Sunflower Oil; 1 tsp dried oregano; 1 tsp fresh rosemary, finely chopped; 150g feta, crumbled; 80g pitted olives, chopped (green or black); 80g sun dried tomatoes in oil, drained and chopped; 4 spring onions, thinly sliced; 1 tbsp wholegrain mustard; 280g plain flour; 1 tbsp baking powder; 1 tsp salt; freshly ground black pepper; 2 tbsp mixed seeds (sesame, sunflower, pumpkin), optional

Difficulty

Easy

Serves

8-10

Cooking time

Prep 20 mins

Cooking 45 mins

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How to make Golden Savoury Scone Loaf with Feta & Tomato

This golden savoury scone loaf has everything people love about a classic cheese scone, baked into a sliceable loaf that is perfect for sharing. Salty feta and olives are scattered through the tender crumb, with bursts of sweet sun dried tomato and fresh herbs adding plenty of flavour in every slice. Serve it warm from the oven with plenty of butter, pack thick slices into lunches, or toast it the next day for an easy savoury treat.

Tip: If olives are not to your taste, replace them with chopped roasted red capsicum or simply add extra sun dried tomatoes.

Ingredients

250ml milk
3 large eggs
200ml The Good Oil Extra Virgin Sunflower Oil
1 tsp dried oregano
1 tsp fresh rosemary, finely chopped
150g feta, crumbled
80g pitted olives, chopped (green or black)
80g sun dried tomatoes in oil, drained and chopped
4 spring onions, thinly sliced
1 tbsp wholegrain mustard
280g plain flour
1 tbsp baking powder
1 tsp salt
freshly ground black pepper
2 tbsp mixed seeds (sesame, sunflower, pumpkin), optional

Method

Preheat the oven to 175°C and line a 23–25cm loaf tin with baking paper.
In a large bowl, whisk together the eggs, milk and oil. Stir in the feta, olives, sun dried tomatoes, spring onions, mustard and herbs. Season with freshly ground black pepper.
In a separate bowl, combine the flour, baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix the batter.
Spoon the batter into the prepared tin and lightly smooth the surface. Sprinkle over the seed mix, if using.
Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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