• Lara Flanagan

Olive Oil Scones

I am missing Al at the moment. When we were speaking this week, as much as I like to be Pollyanna about things, I was telling Al that I don’t think it is likely we will be able to catch up before November at the earliest. For some reason Al makes me think about scones. He has occasionally whipped up a batch for mum and Phil when he is in Tenterfield. He also loves chilling in town with a coffee and a scone.

Due to my overwhelming craving for scones, I thought I would experiment with an olive oil recipe. Luckily my daughter gave me access to my kitchen for an hour or so. I was completely thrilled with the outcome of this recipe. It was divine. For lack of a better word, these scones were buttery and indulgent and fulfilled my craving. With a dollop of strawberry jam, they were the equivalent of a lockdown hug.

Olive Oil Scones

Makes 8 scones


280 gram of plain flour

2 teaspoons of baking powder

4 tablespoons of olive oil

6 tablespoons of almond milk + extra for brushing

Pre-heat fan-forced oven to 220 degrees Celsius.

Sift flour and baking powder into a bowl.

Mix the olive oil and almond milk in a jug with a fork.

Add to the flour and combine with a knife, then use your hands to create a dough.

Do not overmix, turn out onto a floured service and form into a disc.

Flatten with hands to about 2cm thick.

Use a scone cutter or small glass to cut out 8 scones.

Put on a baking tray lined with paper.

Brush the top of the scones with almond milk.

Cook for 20 minutes.

Delicious, served warm with your favourite toppings.

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