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.
Ingredients for 10 Olive oil 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
– black pepper
Preheat the oven at 200C or 180C fan.
Mix the dry ingredients in a bowl, including the herbs. Pour the oil and the milk over the dry ingredients. Beat the eggs and pour them on top, but keep a spoon of the mixture. Start to incorporate them with a spoon. Tip the dough on the worktop and knead lightly. In a minute the dough should be ready. Divide the dough into 10 pieces and shape them by hand. Alternatively, you can roll the dough on a floured surface and cut the scones with a high cookie cutter.
Place them on a baking paper and brush them with the remaining egg mixture.
Bake the scones for around 15 minutes. The bottom should be golden brown and well risen. When they are ready, remove them from the baking tray and leave them to cool on the cooling rack.
Serve them with feta cheese, Kalamata olives, peppers and spring onions or just plain butter.