For my second recipe for International Scone Week 2017 I decided to make olive oil scones. These come from a recipe from 1984.
When I started high school we were given subject choices. We could choose between Art and Accounting and this choice determined our class. Another choice was between French and Typing and the third allowed us to do Home Economics and something else. From the last statement you can guess that I took up Home Economics. I also chose Accounting and French. After a year I swapped Accounting for Art hoping I would be better at drawing than adding up columns of numbers. My mom recently sent me my Form 2 recipe book which has 19 recipes in it. My plan is to make my way through it one recipe at a time. Some recipes are handwritten and others were printed out for us. We had to submit our books for marking, and were marked on listing the correct equipment. We were also marked on writing down the method correctly.
Today’s inspiration ♥ Recipe For Olive Oil Scones ♥ can be found on Lavender and Lime #ISW2017 Click To Tweet
On paging through the book I see I lost interest in writing down the equipment needed after 11 recipes. The cooking part of our Home Economics lessons came to an end in May so I see my attention span was not that long. The second recipe in my book is for scones made with oil. It was provided to us in typed form by our teacher and only lists the ingredients and two lines of method:
- Beat oil and milk together
- add to seived ingredients and mix
I think I am going to get hold of my teacher and tell her that was a fail. The recipe calls for vegetable oil but I chose to use olive oil to make Olive Oil Scones. They were so good that I whipped up a second batch straight away.
Click on the links for conversions and notes.
Olive Oil Scones
- 136 g flour plus extra for dusting
- 1.25 mls fine salt
- 10 mls baking powder
- 25 mls olive oil
- 65 mls milk plus extra for glazing
- Sieve the flour, salt, and baking powder into a mixing bowl
- Whisk together the oil and milk and pour into the dry ingredients
- Mix together using a knife until the dough just comes together
- Turn out onto a lightly floured surface and shape into a disc
- Roll to 2cm thick and cut out your scones using a dough cutter or glass *
- Place onto a lined baking tray and glaze the tops
- Put the scones into the fridge while you preheat the oven to 220° Celsius
- Bake for 15 minutes and remove from the oven
- Leave to cool on a wire rack before serving
Inspiration published on Lavender and Lime August 11:
- 2016 – Pomegranate Scones
- 2011 – Cumin Crusted Pork Fillets
- 2010 – Baked Pasta With Bacon, Chorizo, Tomatoes, Mushrooms And Cheese Sauce / Ethics and Copyright