Light and fluffy olive and herb scones – great for meal prepping breakfasts and snacks. They are moist and aromatic with complex savoury flavours, delicious with various toppings or nothing at all.
These Olive and Herb scones are inspired from the Cheezy Herbed Scones from the Protein Ninja that I tried out a while ago and snapped a shot for Instagram. Although they had turned out wonderful back then, I knew I wanted to play around with the ingredients and tweak the recipe more to my liking. Two years and a bit later, I decided to bring my own version to life.
I made quite a bit of changes and each time I tested the recipe out I changed a little something – the flour, the spice, the herbs, the type/amount of oil. But I kept the base really quite the same. My version is lighter than Terry’s one, I’ve used less oil as I prefer my scones with a fluffier texture. Plus, I don’t have to be quite as mindful about the toppings when the dough itself is lighter on oil – I can enjoy these scones with a generous smear of butter because that’s how I love to serve them!
These savoury scones are tasty and really easy to make. They can be served plain, with butter or margarine, in various ways with different toppings for breakfast or any time of the day.
They would great for meal prepping your school or work breakfasts or snacks. You could spread them with some hummus and serve with veggies or a salad for a simple lunch. They keep well for several days in the fridge. I think they could even be served as dinner rolls to go with just about anything – vegetable side dishes, soups, curries or stews.
Loaded with mixed halkidiki green and oil-cured black olives, these cheesy herbed scones can be made in less than 30 minutes from start to finish. They bake for 20 – 22 minutes and prepping time is less than 10 minutes. They don’t need to be rolled out and cut into circles, unless you want to. Just shape the dough in one or two large flatten balls and cut each ball into six triangles.
Spring onions (or scallions) and fresh thyme make a nice combination. Parsley and basil will add somewhat of a Mediterranean touch to them. But, you can really swap in any fresh herbs that you like or have on hand.
Olive and Herb Scones
Inspired and adapted from the Cheezy Herbed Scones recipe from the Protein Ninja cookbook by Terry Hope Romero
Ingredients (12 scones)
120 g [1 cup] light spelt flour (substitute with all-purpose/plain flour)
130 g [1 cup] whole spelt flour (substitute with whole wheat flour)
70 g [1/2 cup] brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon all-spice (substitute with sweet or smoked paprika, optional)
2 tablespoons nutritional yeast
1/2 teaspoon vegetable bouillon powder
1 teaspoon salt
240 ml* [1 cup] soy milk (or other plant-based milk like coconut milk, almond milk)
1 tablespoon apple cider vinegar (or lemon juice)
60 ml [1/4 cup] melted coconut oil (or olive oil)
65g [about 10 – 12, 1/2 cup] mixed halkidiki green & oil-cured black olives, finely chopped
1 – 2 stems spring onion, finely chopped
5 -6 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 – 3 tablespoons fresh parsley or basil, finely chopped
Soy milk or other plant milk for glazing (optional)
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.
*Add 2-3 extra tablespoons of milk if using wheat flour instead of spelt.
These scones will keep well for 3 – 4 days (or longer) in an air-tight container in the fridge. To reheat, place in the oven at 180C / 350F for 5 – 7 minutes or until warm.
Recipes (description and instructions) are copyright © Teenuja Dahari – Veganlovlie.com and may not be republished/reprinted on other websites or elsewhere without expressed written permission from the author.
Olive and Herb Scones
- 120 g light spelt flour , [1 cup] (substitute with all-purpose/plain flour)
- 130 g whole spelt flour , [1 cup] (substitute with whole wheat flour)
- 70 g brown rice flour, [1/2 cup]
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon all-spice , (substitute with sweet or smoked paprika, optional)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon vegetable bouillon powder
- 1 teaspoon salt
- 240 ml soy milk*, [1 cup] (or other plant-based milk like coconut milk, almond milk)
- 1 tablespoon apple cider vinegar, (or lemon juice)
- 60 ml coconut oil, [1/4 cup], melted (or olive oil)
- 35 g halkidiki green olives, [about 5 - 6, 1/4 cup] finely chopped
- 30 g oil-cured black olives, [about 5 - 6, 1/4 cup]
- 1 - 2 stems spring onion, finely chopped
- 5 - 6 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 2 - 3 tablespoons fresh parsley, or basil, finely chopped
- Soy milk or other plant milk for glazing, optional
- 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.