Prep: 10 minutes
Cook: 15 minutes
½ cup plant milk
1 tsp apple cider vinegar
1 tbsp olive oil + extra for brushing
2 cups self-raising flour
¼ tsp baking powder
2 tsp sun dried tomatoes, finely chopped*
2 tbsp olives, finely chopped
1 tbsp fresh basil, finely chopped
Salt & pepper to taste
*If you are using dry sun-dried tomatoes, pre-soak them in hot water for around 5 minutes (to soften and remove excess salt). Drain the water and pat dry with paper towel before adding them to the flour mixture. If you’re using sun dried tomatoes in an oil jar, you don’t need to soak them in hot water but pat dry with paper towel to remove excess oil.
Preheat the oven to 200C fan.
Combine plant milk, vinegar and oil. Mix well and set aside.
In a mixing bowl, sift in the flour and baking powder. Add chopped sundried tomatoes, olives and basil and season with salt & pepper.
Gently stir the milk into the flour mixture with a wooden spoon. Knead the dough very lightly into a ball. Sprinkle the work surface with flour and roll out the dough to around 1 inch thick.
With a small cutter, stamp out rounds and place on a baking sheet. Lightly brush the tops of the scones with a little olive oil and place in the oven for 15-20 minutes until well risen and golden.