Mediterranean olive scones with fresh herbs
When people think of British scones, they usually picture the classic version with clotted cream and jam. But the shortcrust pastry also works wonderfully in a savory version. With a generous portion of olives and fresh herbs, you can bring a touch of the Mediterranean to your breakfast table.
- 120 g spelt flour (type 630)
- 130 g whole spelt flour
- 70 g whole grain rice flour
- 1 tsp baking powder
- 1 TL Natron
- 1/2 tsp smoked paprika powder (optional)
- 2 tbsp yeast flakes 🛒
- 1/2 tsp vegetable broth powder 🛒
- 1 tsp salt
- 240 ml Sojadrink
- 1 tbsp apple cider vinegar
- 60 ml olive oil
- 5-6 green olives (finely chopped)
- 5-6 black olives preserved in oil 🛒, (finely chopped)
- 1-2 spring onions (finely chopped)
- 5 sprigs of fresh thyme
- 3 tablespoons fresh parsley (finely chopped)
- some soy milk (for brushing)
- Preheat the oven to 200 °C (top/bottom heat) and line a baking tray with baking paper.
- Thoroughly mix all the dry ingredients in a large mixing bowl. Then make a well in the center.
- Pour the soy milk and apple cider vinegar into the well and briefly stir them together. Do not mix the liquid with the dry ingredients yet.
- Add the melted olive oil, the chopped olives, the spring onions and the herbs.
- Gradually work the flour into the liquid ingredients from the outside in. Carefully lift and fold the dough until it comes together. If necessary, briefly press the dough together with your hands at the end. Don't overwork the dough, so the scones remain light and airy.
- Divide the dough into two equal portions. Shape each portion into a ball, place it on the prepared baking sheet, and flatten it into a round disc.
- Cut each dough disc into six triangles. If desired, thinly brush the surfaces with plant-based milk.
- Bake the scones for 20–22 minutes, until lightly browned and cooked through.
- Remove the scones from the oven and let them cool slightly before serving.
When people think of British scones, they usually picture the classic version with clotted cream and jam. But the shortcrust pastry also works wonderfully in a savory version. With a generous portion of olives and fresh herbs, you can bring a touch of the Mediterranean to your breakfast table. The combination of buttery dough and salty fillings makes these olive and herb scones a real highlight for your next brunch. A generous spoonful of cream cheese, some whipped butter, or creamy hummus make perfect accompaniments.
Savory breakfast recipe: Olive and herb scones
The basis for this recipe is the traditional dough, inextricably linked to afternoon tea in Great Britain. However, we've replaced the sugar and dried fruit with robust Mediterranean flavors. The basic principle of preparation remains exactly the same and primarily requires cold ingredients. If you use the butter straight from the refrigerator and only briefly mix it into the flour, small pockets of fat will form in the dough. These are precisely what later ensure that the pastry rises beautifully, becoming flaky and developing its characteristic texture.
When choosing olives, you can decide entirely according to your personal taste. Green varieties bring a slightly acidic and very fresh component to the dough. Black olives, on the other hand, are usually somewhat milder and score points with a soft and almost fruity note.
It's best to buy olives with pits and remove them yourself, as these often have a much more intense aroma than pre-pitted olives from a jar. A mix of both colors not only looks great when sliced, but also creates a complex flavor experience. Before adding the olives to the bowl, pat them dry with a paper towel. This prevents too much additional moisture from altering the consistency of the dough.
The savory profile is rounded out by the addition of herbs. Anything your garden or farmers market has to offer is perfect. Finely chopped rosemary harmonizes beautifully with the salty olives and lends the pastry an earthy depth. Thyme contributes a slightly bitter note, while flat-leaf parsley or chives lighten the flavor. Whenever possible, use fresh herbs. Their essential oils release much better during baking than those of dried alternatives. Chop the leaves and needles finely so they are evenly distributed throughout the mixture, ensuring you enjoy their flavor in every bite.
A huge plus of these olive and herb scones is their quick and easy preparation. Since baking powder is used as the leavening agent, there's no waiting for a yeast dough to rise. You simply mix the dry ingredients quickly with the wet components. It's especially important not to knead the dough for too long. As soon as it just comes together, you shape it and place the pieces directly onto the baking sheet. The heat in the oven creates a wonderfully golden-brown and slightly crispy crust on the surface. Inside, the pastries remain wonderfully soft and fluffy. The short baking time is more than enough time to calmly set the table and brew a fresh cup of coffee.
When unexpected guests arrive, these olive and herb scones are always a lifesaver. These savory treats taste best when they're still warm from the oven, the butter melting slightly as you slice them. They can also be easily prepared in advance and crisped up briefly in the oven or toaster the next day. If there are any leftovers at brunch, simply pack them in a container. They make a perfect savory snack for lunch at the office or as provisions for your next outing.