savory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoessavory olive oil scones – with black olives or sun-dried tomatoes

*This summer's end (yeah right, it didn't feel like summer), I’m taking it easy with the introductions; we'll just play around with some vocabulary.

S-C-O-N-E (the definition) : A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.

. . . but mine will be salty/savory and with additions and/or variations, because even though I very often make up and/or bake many varieties of sweet desserts, my heart & palette & stomach will always have a preference for salty foods. That’s just the way it is.

TRY TO CREATE YOUR OWN VERSIONS TOO !

How’s the summer treating you this year ? I don’t know where you are but is the weather behaving more like autumn ? . . . :)

savory olive oil scones – with black olives or sun-dried tomatoes

01.09.2017

8-16

ingredients

dough for each version :

  • 125 grams (1 cup) all-purpose white flour
  • 120 grams (1 cup) whole wheat bread flour
  • 4 grams (1 ¼ tsp) baking powder (double the amount in North America)
  • 5 grams (1 ¼ tsp) baking soda
  • 2,5 grams (½ tsp) fine sea salt
  • 2 grams (½ tsp) golden cane sugar
  • 1 gram (¼ tsp) ground pepper
  • 73 grams (1/3 cup) olive oil
  • 72 grams (1/4 cup + 2 tsp) buttermilk (or kefir or fermented milk)
  • 60 grams (1 large) egg
  • optional : 20 grams (4 tbsp) grated gruyère/emmental/swiss cheese

black olive version :

  • 75 grams (½ cup packed) pitted & halved black olives (from 100 grams of whole olives)
  • 2 grams (1 ½ tbsp) fresh rosemary needles (or 1 gram - ½ tbsp dried rosemary)
  • 1 gram (1 tbsp) chopped fresh flat-leaf parsley leaves

sun-dried tomato version :

  • 85 grams (½ cup packed) drained and chopped sun-dried tomatoes (in oil)
  • 1 gram (1 tbsp) chopped fresh basil leaves
  • 1 gram (1 tbsp) chopped fresh flat-leaf parsley leaves
  • 1 gram (¾ tsp) dried oregano leaves
  • 1 gram (¼ tsp) fine sea salt

egg-wash :

  • 15 grams (1 tbsp) beaten egg
  • 15 ml (1 tbsp) cream (or milk)
  • optional : sprinkle with some fine sea salt after the egg-milk wash            

instructions

  • remove pits and cut the black olives in half or leave whole, drain the sun-dried tomatoes and chop into smaller pieces, coarsely chop the fresh herbs, prepare the other dried spices and set everything aside
  • in 2 large and separate bowls, mix together the flours, salt, baking soda, baking powder, sugar and pepper (1 bowl for each version)
  • in 2 other smaller bowls, combine the olive oil, buttermilk and beat egg
  • preheat the oven to 200°C
  • combine the chopped olives and/or sun-dried tomatoes and chopped fresh herbs and dried herbs (and the grated cheese which is optional but very good) with the flour mixes and toss until well coated
  • add the liquid ingredients to the dry ingredients and mix with a wooden spoon until it all comes together, form into 2 large balls of dough (if making both versions), sprinkle with flour, flatten out on a floured work surface to 2 cm thick (minimum) and cut each disk into 8 triangular slices, brush the tops of each slice with the egg-milk wash (sprinkle with some extra salt)
  • place the cut slices on a baking sheet covered with baking paper and brushed with olive oil
  • bake for 16-18 minutes, rotate once after 8-9 minutes
  • serve the scones slightly warm or at room temperature.

recette suivante

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