Olive Oil Scones Recipes

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OLIVE OIL SCONES



Olive Oil Scones image

These scones are an adaptation of a high school favourite

Provided by an original recipe from Lavender and Lime

Categories     Baking

Number Of Ingredients 5

136 g flour, (plus extra for dusting)
1.25 mls fine salt
10 mls baking powder
25 mls olive oil
65 mls milk, (plus extra for glazing)

Steps:

  • Sieve the flour, salt, and baking powder into a mixing bowl
  • Whisk together the oil and milk and pour into the dry ingredients
  • Mix together using a knife until the dough just comes together
  • Turn out onto a lightly floured surface and shape into a disc
  • Roll to 2cm thick and cut out your scones using a dough cutter or glass *
  • Place onto a lined baking tray and glaze the tops
  • Put the scones into the fridge while you preheat the oven to 220° Celsius
  • Bake for 15 minutes and remove from the oven
  • Leave to cool on a wire rack before serving

OLIVE SCONES



Olive Scones image

Provided by Food Network

Time 35m

Number Of Ingredients 8

1 recipe White Soda Bread, recipe follows
Whole black olives, pitted
Olive oil
Sea salt
1 pound white unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 to 14 ounces buttermilk

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.

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