MAKES ABOUT 24 SCONES | PREPARATION TIME: 15-20 MINUTES | COOKING TIME: 20 MINUTES
This recipe is very special to me as it was my late aunt’s recipe and one of the first that I baked as a young girl. You can change it about a bit by using green olives instead of black, or rosemary and oregano instead of mint.
1kg self-raising flour
2 tsp baking powder
500ml orange juice
500g pitted black olives
1 onion, finely chopped
Handful of dried mint
Preheat the oven to 220°c/200°c fan/Gas Mark 7 and brush two muffin trays with olive oil.
In a large bowl, combine the flour, baking powder, olive oil and orange juice.
In a separate bowl, mix together the olives, onion and mint. Add this to the dough, making sure that the olives are evenly distributed.
Add a loaded tablespoon of the olive dough to each hole in the oiled muffin trays, then bake in the preheated oven for approximately 20 minutes.