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
SAVORY OLIVE CHEESE SCONES
If you love olives and cheesy bread, you will love a fresh batch of Savory Olive Cheese Scones! This scone recipe is great for breakfast, with a bowl of soup or with a charcuterie board and a glass of wine!
Provided by Liren Baker
Categories Appetizer Breakfast Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
- Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
- Place the olives between a few layers of paper towels to remove excess moisture.
- In a small bowl, mix together the olives, cheddar, and chives. Add this to the batter, then mix lightly. The dough will be sticky.
- On a floured surface, turn the sticky dough out and knead lightly until all the olives, cheese, and chives are incorporated into the dough. Dust with flour, as needed, if the dough feels too wet. Divide the dough into two pieces and form two balls of dough.
- Roll one ball of dough into 3/4-inch thick 6 inch circles. Cut out 6 wedges. Repeat with the second ball of dough. You should have 12 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk. Sprinkle with sea salt.
- Place the scones in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 375° F.
- Once the scones are chilled, bake for 20-30 minutes, or until golden. Serve warm.
Nutrition Facts : ServingSize 1 scone, Calories 218 kcal, Carbohydrate 23 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 406 mg, Sugar 2 g
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