Rosemary Scented Olive Scones
These are great savory scones to eat hot from the oven with a warming soup. They are based on traditional scones but use olive oil instead of butter. There is also no salt in this recipe as the chopped oil cured olives and parmesan cheese add enough; if you choose to make the scones with out the olives, we suggest adding ½ tsp of sea salt to the dry ingredients.
- 1 cup whole wheat pastry flour (see Ann's Tip)
- 1 cup all-purpose unbleached white flour
- ⅓ cup extra virgin olive oil
- ¼ cup low-fat milk
- 1-2 tablespoons freshly grated Parmesan cheese, to taste
- 2 teaspoons dried rosemary, ground to a powder
- 2 teaspoons baking powder
- 1 large egg
- ½ cup pitted and chopped oil cured olives
1. Preheat the oven to 400 degrees.
2. Sift the dry ingredients together into a large bowl. Stir in the grated cheese, then the chopped olives.
3. Pour the olive oil into a small measuring jug to ⅓ cup level, then add just enough of the milk to bring the liquids in the jug up to the ½ cup level.
4. Beat the egg in a separate mixing bowl with a hand whisk, then slowly add the oil/milk mixture, lightly beating continuously.
5. Make a well in the flour and pour the wet ingredients into the dry. Quickly mix together to form a soft dough. Knead lightly, and form dough into a ball. Dust with flour and gently roll out to thick disc about 1¼ inches high.
6. Dust a non-stick baking sheet with flour and lay the disc on it. Cut the disc into 8 wedges with a spatula. Push them apart to separate them, they will swell during cooking. Bake on a high shelf for 10-15 minutes until well risen and brown. Eat immediately!
We have used half white flour and half whole wheat pastry flour in this recipe. We have found using all whole-wheat flour makes the scones too dry. But if you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour.
These scones don’t keep long. If you have any left over, freeze them immediately.