Olive Scones Food

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 OIL SCONES

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

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.

SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES

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.