I was looking for a savoury baked recipe as a way to start introducing a little bit of egg to Baby A’s diet. My Gluten-Eating Husband is not fond of sweet bakes, but he can be tempted to the odd cheese scone. Of course, cheese is off the menu for us at the moment, so something else was in order! I took Baby A’s portion out before adding the olives so it wasn’t too salty for her.
I often have Orgran self raising flour in the cupboard as I have it on prescription, but it has quite different properties to the supermarket gluten free flour blends – it’s quite starchy. This means a little experimentation is required. I adapted this recipe from the Orgran site.
Tomato, Rosemary & Olive Scones
Makes 8 scones, or 1 large round for the grownups and 2 small scones for baby
- 300g Orgran Self Raising Flour, plus a little more for dusting
- 20g butter or dairy free spread (I used Pure Sunflower)
- 1 large sprig of rosemary, chopped
- 50g olives, chopped
- 100ml milk (I used rice milk)
- 90ml passata
- 1 large egg
- 1 small tomato, sliced
- Preheat the oven to 200ºc (fan), and place a large, lined baking tray inside to preheat too.
- In a large mixing bowl, rub together the butter/spread and flour until evenly combined.
- Mix in the chopped rosemary (and olives if for grownups).
- Combine the milk, passata, and egg in a jug and whisk well.
- Make a well in the centre of the flour mix, and pour in the wet ingredients. Combine with a spoon until a clumpy dough forms. Add a little more flour if the dough is too sticky.
- If you are making mini scones for baby, Take out approximately ¼ of the mix before adding the olives.
- On a floured surface, pat the dough until about 1 inch/2.5cm thick, and shape or cut as desired using a floured knife or cutter.
- Top the scones with sliced tomato, before baking in the oven – 15 minutes for small scones, or 20 minutes for a large round.
- Allow to cool slightly on a wire rack, before slicing and serving with butter or a drizzle of olive oil.