Green Olive and Herb Scones
Description
These savory scones are so delicious and perfect for a tea-time snack to balance out all the sweet treats. The olives add a really nice salty and soft texture to the scones and the herbs a really nice fragrance. Quick, easy, and absolutely delicious!
How well do you know your scone history?
Scones are thought to date back to the early 16th century, with the name "scone" possibly derived from the Scottish town of Scone or the Gaelic word sgonn, meaning a shapeless mass or lump.
Early scones were simple, round cakes made from oats and baked on a griddle, reflecting the ingredients and cooking methods available to rural households.
These modest beginnings evolved over time, with scones becoming a staple of regional diets and an essential component of hearty breakfasts or quick snacks.
By the 19th century, the scone had firmly cemented its place in British culture, especially as part of the afternoon tea ritual popularized by Anna, the Duchess of Bedford.
The introduction of baking powder in the mid-1800s revolutionized the texture of scones, making them lighter and fluffier.
They are so easy to make at home!
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet tray with parchment paper. Gather your required ingredients.
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In a large bowl, combine the gluten-free flour, baking powder, coconut sugar (or white sugar), and salt.
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Add the cold dairy-free butter to the bowl. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
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In a separate bowl, whisk together the plant milk and two eggs. Pour this mixture into the flour mixture. Add the sliced olives and chopped herbs. Stir gently with a spoon until the dough comes together.
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Transfer the dough to a lightly-floured surface, and knead gently to bring it together. Roll out the dough to approximately one inch thick.
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Use a four-inch cookie cutter to cut out scones. Re-roll and cut the remaining dough until all of it is used.
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Arrange the scones on the prepared sheet pan. Brush the tops with the whisked egg for a golden glaze. Bake in the preheated oven for 10–15 minutes, or until the scones are golden brown and have risen.
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Remove the sheet pan from the oven and allow the scones to cool on the pan for 10 minutes. Transfer them to a wire rack to cool completely before serving.
Note
Feel free to mix and match herbs based on your preference. Chives, rosemary, or tarragon can work beautifully here.
Store leftover scones in an airtight container at room temperature for up to two days. Reheat in a warm oven for a few minutes before serving.
