This is a fast-to-make scone recipe, which eats just as well the next day, and fills the house with the smell of cheese. No messy rolling-out or cutting. Easy, honest. This is our Spanish gluten-free version using Manchego instead of cheddar, and Spanish olives.  In the spirit of experimentation, we have been trying different versions. The sun-dried tomato scone [below] is excellent, simply substitute the chopped olives for the same quantity of chopped sun-dried tomatoes. 5 to remember
en lugar de – instead of
se parece – it resembles
la masa – the dough
aumentado/a – risen
una rejilla de alambre – a wire rack

In the baking mood? Make this too:-
An English cake in Spain… iced lemon cake
Oh so sticky… chocolate flapjack
Perfect pear cake

This recipe is adapted from Mary Berry’s Ultimate Cake Book by Mary Berry [UK: BBC Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
This is eaten quickly: cheese & olive scone bake #Spain #recipe by Mary Berry via @Spanish_Valley