Soda Bread Scones With Olives

Here we are, in the middle of what they call “spring”…As you can see, the Inn is just buried with snow, but OK…It’s beatuful, though. Sunset are literally breath-taking. 

So, in the wave of baking foreign goods (what else, with this climate? :D), I came up with these perfect replacement of bread in case you run out of it and you didn’t make a dough the day before or you’re just too lazy or have no time to go to the bakery. Which was my case yesterday.

For lunch, we had salad and an amazing platter of artisanal cheeses from the Cellars where Jesse and I are working in as A/V interns. Bloomy rind cheese, clothbound aged cheddar, Scottish-style cheddar and Cobb Hill. Oh, soo good. But, wait… Where’s the bread?? Oh nouuuu, we had no bread. Cheese and salad without bread is the saddest thing ever, no matter how good the cheese is. But they can be the best meal ever with a good baked delight like a crusty baguette or a crunchy no-knead bread. We had none. And we had 20 minutes to come up with an idea and realize it. OK. Scones it is!
This recipe give you 4 big bun-like scones, with a consistence that is more bready and less caky than normal scones due to the fact that there is no fat content and no eggs. To give you an idea, they are like soda bread scones. Plus olives, for additional aroma and flavor. Dark and dense, perfect grilled in a panini press and served warm with a veil of mustard and your favourite hard cheese, that will slightly melt by the time you season your salad and set the table. Just try! 🙂

Soda bread scones with olives (make 4 big scones):

  • – 2 cups whole wheat flour
  • – 1/2 cup milk plus 1 tbsp lemon juice
  • – 1/2 cup water
  • – 1 tbsp extra virgin olive oil (optional)
  • – 1 tsp baking soda
  • – 2 tbsp chopped green olives
  • – 1/2 tsp salt

Preheat oven to 450° F (230 °C). Place some parchment on a baking tray (or cooking spray). Mix milk with lemon juice and let sit for ten minutes. Mix flour, salt and baking soda, add olives. Add water to milk. Add liquids to the rest of the ingredients, stir quickly. Transfer the dough on the tray, form a flat round loaf about 1cm thick, cut cross-wise into 4 triangles. Place them about 3 inches far from each other and bake for about 20 minutes.  Serve warm, better cut into half and toasted or grilled in the oven or in the panini press. 

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