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. 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. 🙂
Rustic Olive Oil Scones
500ml cake flour
20ml baking powder
15ml white sugar
100ml mild olive oil
±125ml buttermilk – yoghurt and milk would also work well
- Preheat the oven to 230°C.
- Sift the dry ingredients together in a bowl.
- Measure the oil in a 250ml measuring cup, add the egg and fill to the 250ml mark with the buttermilk.
- Pour the wet ingredients into the dry ingredients and mix to form a rough dough using a knife. Don’t over mix.
- 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.