Savoury scones are so tasty and these olive and sundried tomato scones are no exception. So good that they're sure to disappear in minutes! Suitable for vegetarians with vegan options included.
We had an olive-based tantrum.
No - not because I served up olives in the kids' tea but because the black olives that we picked up in the supermarket didn't make it home.
Where they ended up is a complete mystery.
I know right! With this newfound love for olives you might find a few recipes using them popping up here. Not to everyone's - and certainly not to every child's - taste, but I know when I'm on to a winner.
These delicious savoury scones are the first product of this new-found love of olives - I think they're a great start and I hope you agree.
Are savoury scones easy to make?
Savoury scones are no more difficult to make than traditional sweet scones.
First you need to rub flour and butter (or vegan alternative) together with your fingertips until you have the consistency of breadcrumbs. You could use a food processor to speed this up.
Gradually pour in milk (I used oat milk) until you have a dough. Add chopped up sundried tomatoes and olives, cut into rounds and bake in a hot oven.
Eat as soon as you can after removing from the oven.
What to serve with these olive and sundried tomato scones
- These savoury scones are perfect as a snack with some butter (or vegan alternative) or cream cheese.
- Make more of a meal of it with a little selection of cheese, vegetables and dips.
- They're also delicious alongside soup.
If you like these you might also like these pumpkin scones.
What ingredients do you need to make this recipe?
You will need the following ingredients
- 225 g self-raising flour
- ½ teaspoon bicarbonate soda
- ½ tsp salt (optional)
- 55 g butter or vegan alternative
- 150 ml milk or dairy free alternative, plus a few tablespoons extra for brushing at the end
- 3 sundried tomatoes
- 10 pitted black olives
Pin sundried tomato and olive scones for later
How to make sundried tomato and olive scones
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Sundried tomato and olive savoury scones
- 225 g self raising flour (self-rising flour)
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt optional
- 55 g butter or dairy free alternative cut into cubes
- 150 ml oat milk (or milk of your choice) plus a few tablespoons extra for brushing at the end
- 3 sundried tomatoes drained of oil on kitchen paper and finely chopped
- 10 pitted black olives finely chopped
- Preheat the oven to 200°C(fan)/220°C/gas mark 7. Cover a baking sheet with greaseproof baking paper.
- Mix 225g self raising flour, ½ teaspoon salt and ½ teaspoon bicarbonate of soda together in a mixing bowl. Add 55g cubes of butter (or vegan alternative) and rub together with your fingertips until it looks like breadcrumbs. You could use a food processor for this stage.
- Gradually mix in 150ml milk until combined and you have a slightly sticky, but not too wet, dough. You may not need all the milk to mix in slowly - you don't want the dough to be too sticky to roll out.
- Stir in 3 finely chopped sundried tomatoes and 10 finely chopped olives. You may want to use your hands to work them into the dough.
- Turn out the mixture onto a lightly floured surface. Roll out to a thickness of 2.5cm/1inch. Cut into rounds using a pastry cutter. I used a small cutter and ended up with 15 scones. Place on your prepared baking sheet.
- Brush the tops with a little extra milk and bake in the preheated oven for 20 minutes until golden brown on top.
- Remove from the oven and allow to cool slightly. These are really nice served warm, but also good the next day. If not eating immediately allow to cool on a wire rack and store in an airtight container.
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information has been calculated using dairy free ingredients.
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