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!
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)
- Preheat oven to 180 degrees and line a baking tray with parchment paper.
- Finely cut up the thyme and the basil, set aside (just for a minute).
- In a large mixing bowl, combine the flour, the coconut oil (maybe melt this slightly first), the crushed garlic, and the herbs.
- Add the olives.
- 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.
- Dust a surface with flour and roll out the dough until approx. 1cm thick.
- Use a square cookie cutter (or a knife if you’ve not got a cookie cutter) to cut out evenly sized squares.
- Place them on the baking tray.
- Bake for 20-25 minutes, or until they sound hollow when you tap the base.
- Take the scones out of the oven and let cool for approximately 15 minutes.
- 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.