Olive 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.

TINY CHEESE, ONION AND OLIVE SCONES

Steps:

• Fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool. While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough - it mustn't be too sticky. Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. Remove them to a wire rack to cool. For more recipes for scones, see our Cookery School Video for Little Cakes on this page

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.