These were made in a hurry one night we were out of bread and the kids wanted something extra for their evening meal. It took me only a few minutes to whip up, about 15 minutes in the oven and voila – fresh bread!
The kids LOVED these, as olives are a big favorite in this house. If you want to skip them, feel free to do so, or add in something else you like. Our favorite fillings are vegan cheese, grated carrots, herbs, nuts and seeds, sundried tomatoes, etc.
Ingredients for about 15 scones:
- 3 1/2 cups flour (I used regular white flour)
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp sweetener (sugar, palm sugar, maple syrup, whatever you like)
- 1 tbsp nutritional yeast (can be left out)
- 0,8 cups rolled oats
- 0,4 cups sunflower seeds
- 1 tsp salt
- 400 ml vegan milk
- 1 handful of black olives, chopped
- Feel free to add in some shredded vegan cheese, it’s delicious if you ask me!
This is how you do it:
Set the oven to 225 C (430 F) and put some parchment paper on a baking sheet.
Put the dry ingredients in a bowl. Add olives, cheese etc in and mix well. Add the milk and make a soft dough. It should be a bit sticky, but you should be able to form balls with your hands without any problems. Adjust the consistency with more milk or flour if needed.
Put the scones on the baking sheet and bake for about 10-15 minutes. Serve warm with vegan butter and enjoy!