Olive and Thyme Savoury Scone Recipe
Bread & Rolls
of 1 vote(s).
A cross between a pizza and bread, these delicious wedges of savoury scone are great served with soups, salads or dips
You will need:
- 225g of Glutafin Select Multipurpose White Mix
- 225g of Glutafin Gluten Free Wheat Free Multipurpose White Mix
Oven temperature: 200°C / Gas mark 6
225g / 8oz Glutafin Select Multipurpose White Mix
1/2 tsp xantham gum
2 x 5ml tsp Gluten-free baking powder*
25g / 1oz Grated Parmesan cheese, plus a little extra for topping
2 x 15ml tbsp Olive oil
2 x 15ml tbsp Sundried tomato paste
5 x 15ml tbsp Cold water
1 x 5ml tsp Dried thyme
1 Medium egg yolk
50g / 2oz Mixed pitted olives (finely sliced), plus a few extra for topping
*Check your Coeliac UK Gluten-Free Food & Drink Directory for suitable brands
1.Place half the measured Multipurpose White Mix into a bowl and mix to a paste with the remaining ingredients except the olives using a fork.
2.Work in the remaining Multipurpose White Mix and olives using the fork and then by hand, bringing the dough together into a ball. Lightly knead on a work surface dusted with a little extra mix.
3.Roll out into an approximate 18cm / 7” round and top with a few olive slices and the extra Parmesan.
4.Rest scone round on a baking sheet and lightly score surface into 8 wedges. Bake until crisp and golden.
Gluten-free, wheat-free option
Use 225g/ 8oz Gluten Free Wheat Free Multipurpose White Mix, and remaining ingredients as shown.
Suitable for freezing. Wrap in portions and use within a month.