I love a dish that allows for rustic charm and hands on experience. I also love taking a dish fit for the Queen, ruffling it's feathers, kissing it's cheeks, and re-introducing it to the world in a fresh new way. Scones have an undeniable charm that spans across the ages, however I was always disappointed and somewhat saddened that they could never simply exist as they were (without the aid of cream and jam).
These savoury sweethearts are completely modest in their preparation, they are happy to be smooshed in together, and seem to prosper well in each others company, maturing into round little hubs of creamy flavour and aromatic herbs. Don't be anal with your chopping, make sure you leave some chunky olives and tomatoes, it's a real pleasure finding a gem of flavour amongst the sweetly dense bread.
Presentation wise, the scones look fantastic tightly bound to one another, still in their cast-iron womb. Just plonk the pan down onto a thick wooden chopping board and roughly rip apart the fluffy dough from heaven. However, if you have a triad of people to feed, or a silk dress to protect, pre-cutting is also totally fine.
These store well in the fridge for a few days, and taste great with a slither of butter. The savoury flavours I chose matured beautifully in the almond meal, but I also highly encourage you to save this recipe under your 'favourites', and play around with the flavours, you could even dabble in some rosemary or meats.
Pre-heat oven to 150°C/300°F
2 Tbs butter
2 Tbs olive oil
3 garlic cloves – finely chopped
½ cup sundried tomatoes – finely chopped
½ cup black olives – pipped and finely chopped
1 handful flat leaf parsley – finely chopped
¼ cup chives – finely chopped
6 large eggs
¾ cup olive oil
½ tsp sea salt
½ tsp black pepper
pinch cayenne pepper
2 Tbs apple cider vinegar
½ cup coconut flour
3 cups almond meal
½ tsp baking soda
1 cup grated parmesan (set aside ¼ cup for later)
Place the butter and olive oil into a deep cast iron skillet and heat on medium.
Once the butter has melted add the garlic, sundried tomatoes, olives, parsley and chives and sauté for about 5 minutes until the vegetables have softened.
Remove the mixture from the skillet and set both aside, leaving the skilled with the oil base for when we add the dough.
Place the eggs, olive oil, salt, pepper and cayenne into a bowl and mix until light and creamy.
Add the apple cider vinegar and mix.
Add the sieved coconut flour mixed with the almond meal, ¾ cup of parmesan and baking soda to the bowl and process until well combined.
Then add the garlic mixture and mix well.
Refrigerate the dough for 30 minutes covered.
Divide the dough into 12 pieces and roll into balls.
Place the balls side by side into the bottom of the skillet.
Sprinkle some olive oil over the top of the dough, then sprinkle the rest of the parmesan onto the dough and place into the pre-heated oven for 30-40 minutes.
At the 20 minute mark remove from the oven and brush with a generous amount of olive oil. Then bake for the rest of the time.
The bread will be ready when the tops feel firm to the touch.
Let cool down completely before eating, or refrigerate as they will set more firmly for consumption the next day.