Feed The Harry

Vegan Olive Scones

When I was about eight years old my Grandparents decided to sell up in the UK and opt for a sunnier life in the South of Spain. I don’t really remember how I felt about this at the time but all feelings were soon a distant memory when regular trips to visit became a staple part of my every year. I know what you’re probably thinking, ‘good for you Jaime, but what has this got to do with scones?’.

Well amid the excessive tanning (it’s true, I am a self certified sun worshipper), the outrageous tapas consumption and the reading of as many books as possible, I became completely obsessed with olives. And what does a girl with an olive obsession do? She strives to put then in every recipes she possible can, so that’s how I came up with these vegan olive scones.

If you try this recipe, don’t forget to comment below or drop me a tweet!

Ingredients

230g self-raising flour (gluten-free flour will also work).
1 tbsp crushed garlic
100ml soya milk
50g coconut oil
70g sliced olives (green or black, or both)
1 handful of fresh thyme
1 handful of basil (if you fancy)
Salt/Pepper

Instructions

    1. Preheat oven to 180 degrees and line a baking tray with parchment paper.
    2. Finely cut up the thyme and the basil, set aside (just for a minute).
    3. In a large mixing bowl, combine the flour, the coconut oil (maybe melt this slightly first), the crushed garlic, and the herbs.
    4. Add the olives. 
    5. Slowly add the milk, whilst continually folding the mixture with a spatula until a dough is formed, if you’re struggling to achieve this, add some more flour. 
    6. Dust a surface with flour and roll out the dough until approx. 1cm thick.
    7. Use a square cookie cutter (or a knife if you’ve not got a cookie cutter) to cut out evenly sized squares.
    8. Place them on the baking tray.
    9. Bake for 15-20 minutes, or until they sound hollow when you tap the base. 
    10. Take the scones out of the oven and let cool for approximately 15 minutes.
    11. If you have any left once you’ve tried them, store them in an airtight container in the fridge for up to a few days.

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