International Scone Week 2013 – Rustic Olive Oil Scones

Our dear friend Celia over at Fig Jam and Lime Cordial hosts our International Scone Week which has become a firm annual favourite amongst a lot of us and seems I have just made the deadline for this year.

Last year I made yoghurt scones and this year I wanted to try something a little different and I was impressed with the result. Β These lovely rustic scones were delicious with strawberry jam and lightly whipped cream as well as some grated Gouda cheese and made for a lovely lunch with a cup of tea which I enjoyed with my mom. πŸ™‚

Rustric olive oil scones

Rustic Olive Oil Scones


500ml cake flour
20ml baking powder
2.5ml salt
15ml white sugar
100ml mild olive oil
1 egg
Β±125ml buttermilk – yoghurt and milk would also work well


  1. Preheat the oven to 230Β°C.
  2. Sift the dry ingredients together in a bowl.
  3. Measure the oil in a 250ml measuring cup, add the egg and fill to the 250ml mark with the buttermilk.
  4. Pour the wet ingredients into the dry ingredients and mix to form a rough dough using a knife. Β Don’t over mix.
  5. Divide the mixture into 12 and place in muffin tins sprayed with non stick spray, alternatively divide the mixture into 12 and place on a prepared baking tray and bake for approximately 10 minutes or until cooked through and golden brown on top.

No need to brush the top of the scones with an egg wash before baking.


54 thoughts on “International Scone Week 2013 – Rustic Olive Oil Scones

    • Hi Ada, I would still use the same proportion of milk or yoghurt to bring the total liquid amount to 250ml. Remember not to over mix the ingredients, you want them just to bind. I would love to hear how they turnout. Have a super day. πŸ™‚ xo

  1. Nicely done Mandy, they look delicious (perfect color too). I had wanted to get in the kitchen to join in to Nat. Scone Week but we finally got the perfect weather to work outdoors. Since we’ve had so few I had no choice but to drag out the tools & start in on The Yard That Got Away From Me.

    • How nice to have some good weather to work in the garden Diane. I haven’t done that for a while myself. The deadline for scone week runs until the end of the weekend so you still have time if you want to get into the kitchen. Have a super weekend friend. πŸ™‚ xo

  2. I was involved last year but this year I’m sadly going to miss the deadline. I haven’t had a scone with olive oil before and I love scones with buttermilk – it gives them a lovely texture xx

  3. To me, there is nothing rustic about your scones other than their name. I think they would be well received in any nice restaurant. πŸ™‚

  4. I’ve missed it! And I love scones.. I might just have to make a batch once I’ve settled back in at my mom’s cabin. I’ve never seen a scone made with olive oil, this is a brilliant idea.. and I’m loving the idea of a little grated cheese as well! xx

  5. I think I say this every year during scone week, and just about every time I see a scone….I have yet to make them and I keep meaning to. One of these days I’ll get around to it. So many recipes, so little time. This one sounds particularly good to me though Mandy, so when I do make them, I may give this a shot. πŸ™‚

  6. A delicious savory scone! You could even add a little rosemary with your olive oil. I like where you are going with this idea. I have only had sweet scones before with fruits. Have a super week. Take Care, BAM

  7. So pretty!! My scones (when I’ve made them, long, long ago) looked remarkably like paving stones, not fluffy pretties like this. Perhaps it’s time to give it another go . . .

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