Scones are a type bagel that is consumed in all English-speaking countries such as the United Kingdom, Ireland, Canada, Australia and the United States. However, the original recipe seems to come from Scotland, where they were invented around 1500. In 1840 the Duchess of Bedford popularized them by serving them to their guests during the five o'clock tea and from that moment they became world famous. The preparation of the scones with olive oil gives them a very special taste while making them much healthier.
Type of plate
Breakfast or snack
Ingredients for 16-20 units
- 260 grams of loose flour
- 30 grams of sugar
- 10 grams of baking yeast
- A pinch of salt
- 60 milliliters or 4 tablespoons of Virgin Olive Oil of Oleobercho
- 70 milliliters or a third of a glass of milk
- Preheat the oven to 185ºC.
- Sift the flour and mix it in a bowl with the sugar, the yeast, the salt, the virgin olive oil of Oleobercho, the beaten egg and the milk.
- Mix everything well until you get a dense dough.
- With a spoon drop balls of dough with no defined shape on a baking tray, leaving space so that they do not stick with each other.
- Place the tray in the oven and keep it there for 15 minutes until the scones rise and are evenly browned.
- Remove them from the oven and serve them tempered.
The scones can be served with any type of filling, from sweet to salty. You can make scones with fresh cheese and honey, with jam, with cured ham and cheese or with olive oil and grated tomato.