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. This recipe is inspired and adapted from the Cheezy Herbed Scones recipe from the Protein Ninja cookbook by Terry Hope Romero.
Course: Breakfast, Snack
Author: Teenuja Dahari - Veganlovlie.com
120glight spelt flour [1 cup] (substitute with all-purpose/plain flour)
130gwhole spelt flour [1 cup] (substitute with whole wheat flour)
70gbrown rice flour[1/2 cup]
1/2teaspoon all-spice (substitute with sweet or smoked paprika, optional)
2tablespoons nutritional yeast
1/2teaspoon vegetable bouillon powder
240mlsoy milk*[1 cup] (or other plant-based milk like coconut milk, almond milk)
1tablespoonapple cider vinegar(or lemon juice)
60mlcoconut oil[1/4 cup], melted (or olive oil)
35ghalkidiki green olives[about 5 - 6, 1/4 cup] finely chopped
30goil-cured black olives[about 5 - 6, 1/4 cup]
1 - 2stemsspring onionfinely chopped
5 - 6sprigsfresh thymeor 1/2 teaspoon dried thyme
2 - 3tablespoonsfresh parsley or basil, finely chopped
Soy milk or other plant milk for glazingoptional
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.