Mediterranean Herb Scones
These scones are bursting with all the best flavours from the Med. For perfect enjoyment we recommend them heated with a melted dollop of pure.
- Time 24 Mins
- Feeds 8 People
- Level Beginner
225G SELF-RAISING FLOUR, SIFTED
PINCH SALT AND FRESHLY GROUND BLACK PEPPER
1TSP BAKING POWDER
40G PURE DAIRY FREE OLIVE
1TBSP FINELY SNIPPED FRESH CHIVES
50G PITTED BLACK OLIVES, COARSELY CHOPPED
50G SUNDRIED TOMATOES, COARSELY CHOPPED
2 TBSP PESTO
100ML SOYA MILK
EXTRA SOYA MILK TO GLAZE
Preheat oven to 210C, Gas Mk7. Put the flour, salt and pepper, baking powder and the Pure Olive in a bowl and rub in the Pure using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the chives, olives, sundried tomatoes and pesto. Add the soymilk and mix to form a soft sticky dough.
Turn the dough onto a lightly floured surface and pat out with floured hands until approx. 3cm think (try and handle the dough as little as possible).
Cut out rounds using a 6cm fluted cutter and lift onto a floured baking sheet. Reshape the trimmings and cut out remaining rounds to make 8 in total.
Brush the tops with beaten soymilk and lightly press a few pinenuts into the top of each scone. Bake for 12-14 minutes until well-risen and golden brown.
Cool on a wire rack. Best-eaten warm.
Store in an airtight tin for up to 3 days