Savory, sugar free, Mediterranean scones, these beauties are great for an afternoon tea gathering especially if someone prefers savory over sweet.
These scones are filled with salty olives, sweet sun dried tomatoes, tangy feta and lovely fragrant herbs, plus the lemon zest really lifts up the flavour and cuts through the richness of the other ingredients, I highly recommend adding this in.
I used 100% wholemeal flour here for more fibre than regular white flour, combine this with the other nutrient dense ingredients and you have one hell of a healthy scone!
As most people will only be familiar with sweet scones I’d love to hear what everyone thinks of them, tag me on social media if you make these, I’d really love to see it.
Recipe (makes 5)
-300g wholemeal flour
-200ml water+1 tsp apple cider vinegar/lemon juice
-55g unsalted butter, room temp (can sub ghee)
-150g feta cheese
-1 medium egg
-50g olives, finely chopped
-9 to 10 sun dried tomatoes (in oil), chopped
-1 Tbsp Italian herb mix (from a jar)
-2 tsp baking powder
-Zest of 1 unwaxed lemon
Pre-heat the oven to 180c fan
Mix together the dry ingredients (flour, herbs, zest, baking powder)
Mix together the water, apple cider vinegar & egg
Rub the butter into the flour mix with your finger tips until a breadcrumb texture forms
Pour in the wet mix then stir together *then fold in the chopped toms, feta and olives
Line a tray with baking paper, shape into 5 scones and bake for 16-17mins then allow to cool for 5mins before serving. I serve these with some grass fed, local butter or a nice chutney.
*Note: If you want to increase the digestibility of the flour then mix the dry ingredients together except the baking powder, then rub the butter and water+ACV mix into the dry ingredients, stir and leave for 7-8 hours at room temp, covered, then add in the rest of the ingredients, mix well and bake.