OLIVE AND HERB SCONES
Light and fluffy olive and herb scones - great for meal prepping breakfasts and snacks. They are moist and aromatic with complex savoury flavours, delicious with various toppings or nothing at all. This recipe is inspired and adapted from the Cheezy Herbed Scones recipe from the Protein Ninja cookbook by Terry Hope Romero.
Provided by Teenuja Dahari - Veganlovlie.com
Categories Breakfast
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 152 calories, ServingSize 1 scone
OLIVE OIL SCONES
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
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
MEDITERRANEAN SCONES
New flavours in an old favourite - great for coffee mornings or an afternoon snack
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 2 milligram of sodium
SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES
Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....
Provided by PetsRus
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 14
Steps:
- First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
- When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
- Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
- Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it what you should end up with is a dough that is soft but not sticky.
- On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
- Put the cut-out pieces on a baking tray and brush them with the milk.
- Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
- Then remove them to a wire rack to cool.
Nutrition Facts : Calories 143.9, Fat 6.2, SaturatedFat 2.5, Cholesterol 27, Sodium 461.6, Carbohydrate 17.6, Fiber 1.6, Sugar 2.4, Protein 5.1
ROSEMARY & OLIVE DROP SCONES WITH GOAT'S CHEESE
Tasty pop-in-the-mouth nibbles to impress guests with before dinner
Provided by Cathryn Evans
Categories Buffet, Canapes, Dinner, Side dish, Starter
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
- Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it's golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
- Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 66 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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