These olive oil and dried fruit scones are absolutely delicious. The flavor and texture of this vegan scones are just perfect. Hope you give them a go.
- 190g self-raising flour
- 60g gluten free flour
- 30g olive oil
- 50g dark sugar
- 2 flax eggs
- pinch of salt
- 100g water
- 2 tsp baking powder
- 1 cup mixed dried fruit
Prepare the flax eggs.
Preheat the oven to 200ºC.
Blend all the ingredients (less the fruit) in a food processor, until well combined.
Flour your hands and place the dough on a floured surface and shape into a rough circle about 3 – 4cm thick.
Then place the scones on a baking sheet and bake for ~10–15 minutes. Carefully remove the tray from the oven and allow to cool for 5 minutes.
Serve and enjoy the olive oil and dried fruit scones.
?swap the gluten-free flour for self-raising flour if needed.
PT:
- 190g farinha branca
- 60g farinha sem glúten
- 30g azeite
- 50g açúcar mascavado
- 2 ovos linhaça
- 1 pitada de sal
- 100g água
- 2 c. chá fermento
- 1 caneca de mistura frutas secas
Preparar os ovos de linhaça.
Pré-aquecer o forno a 200°C.
Misturar todos os ingredientes (menos a fruta) num processador de alimentos, até que se obtenha uma massa homogénea.
Colocar a massa sobre uma superfície com farinha. Com a mãos ou formas, moldar pequenos círculos com cerca de 3 a 4 cm de espessura.
De seguida, colocar os bolinhos num tabuleiro de ir ao forno por cerca de 10 a 15 minutos.
Remover cuidadosamente o tabuleiro do forno e deixar arrefecer por 5 minutos.
?Substituir a fainha sem glúten por farinha branca se necessário.
Looking forward to trying flax ‘eggs’. Thanks. Mx
that’s great 🙂 it can’t go wrong, the flax eggs will hold the ingredients together, provide moisture and are quite nutritious
Interesting how you added the olive oil, I would love to try those. Especially on a rainy day with a cup of tea. Mmmmmm (:
Thanks, Nick, I’m sure rainy days will be here soon ? (unfortunately because I love the Sun). If you end up trying the recipe, I would love to hear your feedback 😉
Mouth watering!
thanks ?