Mediterranean Herb Scones

These scones are bursting with all the best flavours from the Med. For perfect enjoyment we recommend them heated with a melted dollop of Pure Olive.

 40 g PURE DAIRY FREE OLIVE
 225 g SELF-RAISING FLOUR (SIFTED)
 1 tsp BAKING POWDER
 50 g PITTED BLACK OLIVES (COARSELY CHOPPED)
 50 g SUNDRIED TOMATOES (COARSELY CHOPPED)
 2 tbsp PESTO
 100 ml SOYA MILKEXTRA SOYA MILK TO GLAZE
 1 tbsp PINENUTS
 1 tbsp FINELY SNIPPED FRESH CHIVES
 PINCH SALT AND FRESHLY GROUND BLACK PEPPER

1

Preheat oven to 210C, Gas Mk7.

2

Put the flour, salt and pepper, baking powder and the Pure Olive in a bowl and rub in the Pure using your fingertips until the mixture resembles fine breadcrumbs.

3

Stir in the chives, olives, sundried tomatoes and pesto.

4

Add the soymilk and mix to form a soft sticky dough.

5

Turn the dough onto a lightly floured surface and pat out with floured hands until approx. 3cm thin (try and handle the dough as little as possible).

6

Cut out rounds using a 6cm fluted cutter and lift onto a floured baking sheet.

7

Reshape the trimmings and cut out remaining rounds to make 8 in total.

8

Brush the tops with beaten soymilk and lightly press a few pinenuts into the top of each scone.

9

Bake for 12-14 minutes until well-risen and golden brown.

10

Cool on a wire rack. Best-eaten warm.

11

Store in an airtight tin for up to 3 days.