Olive oil scones

Olive oil scones, I thought of them for a while, but only today I baked them for breakfast. I had to wait for a delivery, so my husband took the dog on the morning walk by himself. Having extra time, I imagined it would be lovely to start our day with freshly baked, warm and delicious scones. I’ve added Mediterranean herbs, basil, oregano and marjoram and nutritional yeast for a slightly cheesy flavour.
I made scones many times, but I used butter, dairy or peanut butter for my Gluten free scones. I’ve adjusted the quantity of milk, as the dough would have been too wet. I’m really pleased with how they turned out. Olive oil scones are a good dairy free alternative to scones, but I think they are great on their own. I will definitely make them again. The taste of the olive oil comes through nicely.

Olive oil scones

Ingredients for 10 scones:
– 225g white self raising flour
– 225g wholemeal self raising flour
– 75 ml extra virgin olive oil
– 170ml milk
– 2 free range eggs
– 1 spoon of nutrional yeast
– 1 tsp dried basil
– 1 tsp dried oregano
– 1 tsp dried marjoram
– salt
– black pepper

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Beetroot bread

I saw a lovely pink bread on Angie’s blog and I thought it looks amazing. As I had some cooked beetroot in the fridge and I was planning to bake that day, Beetroot bread was an obvious choice.
I like the taste, the texture and the colour. The taste is mild and it’s noticeable only when eaten as it is. With any spread on it, the beetroot flavour will be diminished. Not an issue for me, as the colour was what I was looking for.

Beetroot bread

To make this bread I used a mix of white and wholemeal flour, 50/50. I would suggest using a strong wholemeal flour. I ran out of strong flour, so I used plain instead. I also added Vitamin C; it acts as an additive which strengthens the gluten and the bread will rise better and faster. From what I’ve read, it’s a good addition for the wholemeal bread. If you don’t want to use any Vitamin C or you don’t have any, just ignore that one.

Ingredients for 1 loaf:
– 250g plain wholemeal flour
– 250g strong white flour
– 2 cooked beetroot
– 1/2 tsp Vitamin C
– 8g Easy bake yeast
– 1 tsp sugar
– 1 spoon of oil
– 50ml-75ml water
– a pinch of salt

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Soda bread with sundried tomatoes

I like denser bread and I didn’t have time for yeasted bread, so soda bread with sundried tomatoes and wholemeal flour was the obvious choice. I love soda bread, since I baked it at home for the first time last year. I had a bag of organic and local wholemeal flour that was grinded in an old Victorian mill still in use today.

Soda bread with sundried tomatoes

Ingredients for a big loaf:
– 720g plain wholemeal flour
– 600ml buttermilk
– 2 spoons of olive oil
– 8 pieces of sundried tomatoes, cut in slices
– 1 tsp sea salt
– 1 tsp and a quarter of bicarbonate of soda

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Tomato scones

Yesterday I ran out of bread and as we were in a hurry for lunch, I baked some savoury Tomato scones. They are so easy to make and bake, while the oven is heating I make the dough and they only take 12-15 minutes to bake. We obviously finished them at lunch time. This means that today I’m going to bake bread. Since I bought a stand mixer, I stopped buying bread and I’m only having homemade bread. I will blog about the stand mixer soon, as it was such great value for money and it’s affordable too.

01 Tomato scones

I also had no milk, so I’ve decided to make an experiment and replace it with tomato passata and it was a great idea. I used 50/50 white and wholemeal flour and they turn out great every time. For a cheesy taste, I added nutritional yeast, but if you don’t have any, don’t worry, the scones will be good without it too. I sprinkled Nigella seeds on top, as I love their taste.

02 Tomato scones

Ingredients for 6 scones:
– 225g self-raising flour 50/50 white and wholemeal
– 35g butter
– 1 egg
– 110 ml tomato passata
– 1 teaspoon baking powder
– oil spray
– Nigella seeds
– 5 tsp nutritional yeast (optional)
– salt
– black pepper

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Fougasse is a French version of the ancient Roman panis focacius. It’s also the technical challenge in week 6 at GBBO. I love Botanical Week and I’ve made a Lemon meringue pie, as the signature challenge. It’s most likely I will make the Showstopper too, but let’s see if I have the time.


I’ve made this recipe in collaboration with Tesco. To make the Fougasse I used Tesco strong white flour, mixed with strong wholemeal flour I already had, organic, milled at a heritage mill belonging to the National Trust. I would have used Tesco wholemeal if I didn’t already have that one. I used Tesco flour before and I’m very happy with it. As for the oil, I used Tesco Organic Extra virgin olive oil, it’s great value for money. I grow herbs in my garden, so all the herbs were picked in the morning, fresh.

Ingredients for 2 breads:
– 350g Tesco strong white flour
– 150g strong wholemeal flour
– 350 ml luke-warm water
– 8g yeast
– 2 spoons of Tesco Organic Extra virgin olive oil
– 1 spoon of fresh, chopped thyme
– 1 spoon of fresh, chopped rosemary
– 1 spoon of fresh, chopped chives
– 1 tsp of dried oregano
– 1 spoon of semolina
– oil to brush the breads (the same one)

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Flours in vase, bread centerpiece

I wanted to name the post Flowers in vase, bread centerpiece, but, somehow Flours seemed more appropriate. At Great British Bake Off is Bread Week and I love baking bread. The signature challenge is a sweet dough with a twist. The technical are dampfnudeln, German steamed bread. The showstopper required the use of three different flours to create a huge centrepiece.

I thought of doing dampfnudeln, but the idea of making a bread centerpiece was too exciting to miss. Also I loved the challenge of using so many different types of flour. My centerpiece is not huge, but I used 5 types of flour: rice flour, semolina, cornflour, wholemeal and white.

01 Flowers in vase, bread centerpiece

02 bread centerpiece

03 bread centerpiece
To make the centerpiece I’ve baked a wholemeal and white loaf, the classic bread recipe, but with a mix of 300g wholemeal and 150g white. The flowers were cornbread and the stems were rice flour and semolina bread sticks.

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Basic bread recipe

I realized that I don’t have a basic bread recipe on my blog. I usually bake wholemeal bread or 50/50 or I try new soda breads. I baked a simple bread for Father’s Day and I took some pictures so I can share my basic recipe.

Basic bread recipe

Ingredients for 1 loaf:
– 450g strong white flour
– 8g East bake yeast
– 300ml lukewarm water
– salt
– 1 spoon oil for greasing the baking tin

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