These Vegan Olive and Feta Scones have perfectly flaky layers that are filled with savoury flavours. Perfect for a weekend treat or an addition to your dinner time spread.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
Pinchkosher salt
170g(¾ cup) vegan butter, cubed
180mL(¾ cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
30mL(2 tbsp) maple syrup
½cupvegan feta cheesecrumbled
¾cupkalamata oliveschopped
¼cupfresh dillchopped
Instructions
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
Mix all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers.
Create a well in the centre of the flour mixture and pour in the soy milk, apple cider vinegar, ground flaxseed, and maple syrup. Using a rubber spatula fold the wet ingredients into the dry until a dough comes together.
Once the dough comes together add in the vegan feta, olives, and dill - fold until incorporated.
Once most of the flour is mixed in, turn out the dough on a clear surface and gently fold the dough until the rest of the flour is combined.
Press the dough into a rectangle about 1 inch thick. Cut in half and place one half on top of the other and press into a 1 inch thick rectangle again, doubling the layers. Repeat 2-3 more times to create dozens of layers of dough and butter. Finally press into a rectangle 1 inch thick then cut into 8 smaller rectangles. Place the scones on a lined baking sheet and set in the freezer for 1 hour.
After about 30-45 minutes of freezing, preheat the oven to 400°F.
Remove the scones from the freezer and transfer them to another lined baking sheet.
Bake for 20-22 minutes or until golden brown on top and dark golden on the bottom.
Transfer to a wire rack to cool slightly. They’re delicious when served warm or room temperature.