Olive And Herb Scones Recipes

OLIVE AND HERB SCONES

Steps:

• Preheat the oven at 200C / 400F.
• In a large mixing bowl, combine the dry ingredients together.
• Make a well in the centre.
• Add the soy milk and apple cider vinegar. Stir them together (don't combine with the dry ingredients yet).
• Add the melted coconut oil followed by the olives and chopped herbs.
• Draw the flour in and mix with the wet ingredients.
• Lift and fold the flour until a dough is form. Use your hand when everything is almost combined.
• Do not overwork the dough.
• Divide the dough in two balls.
• Shape and flatten each ball on a baking sheet lined with parchment paper.
• Cut each flattened dough into 6 triangles.
• Lightly brush the top with some soy milk.
• Bake for 20 - 22 minutes.
• Remove from the oven and let cool slightly before serving.

OLIVE SCONES

Steps:

• Make a White Soda Bread dough. Flatten into a 1-inch thick square. Dot the top with olives. Brush generously with olive oil, sprinkle with sea salt. Cut into square scones and bake 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.

MEDITERRANEAN SCONES

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.