Vegan Rosemary Black Olive Savory Scones | Italian Style Savory Scone Recipe | 【Rice Killer】

I just got back from a trip to Italy. Olives and rosemary can be said to be the representative flavors of Italy. This black olive scone is a savory scone that adds pre-fried ingredients to the scone dough. It is very delicious when served with sun-dried tomatoes. Let's try it!

Recipe inspired by: Vegan Baking, author Cao Sibei.
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【Ingredients】
Dough
Part A
Cake flour 290g
Yellow non-GMO corn flour 44g
Organic sugar 12g
Sea salt 1 tsp
Aluminum-free baking powder 3 tsp
Part B
Organic cold-pressed coconut oil (melted at room temperature) 60g
Part C
Organic unsweetened soy milk 120g
Steamed pumpkin 30g

Stir-Fried Ingredients
Organic cold-pressed olive oil 15g
Black olives 50g (pitted)，chop into small pieces
Coarse black pepper 2 tsp
Italian mixed spices 1.5 tsp
Sea salt 1/4 tsp
Fresh rosemary leaves 2-3 sprigs

Plant-based egg wash
Organic unsweetened soy milk 20g
Miso paste (or light soy sauce) 1/2 tsp

*You can replace the soy milk in this recipe with any unsweetened plant-based milk. I used macadamia milk in the video. Also, it`s okay to skip the Miso and just brush the scone surface with soy milk, with a lighter-colored surface on the final product.
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【Instructions】
Stir-Fried Ingredients
1. Heat a saucepan on medium-low heat. Add olive oil and black olive pieces， and stir-fry briefly. In sequence， add coarse black pepper, Italian mixed spices, sea salt, and rosemary leaves. Stir fry until the aroma is released, then remove from heat and let cool.
Plant-based egg wash
2. Mix all ingredients and set aside.
Dough
3. Mix Parts A and C and sift, mix well.
4. Add Part B to Parts A and C, and quickly mix with a rubber spatula. Use your hands to knead the dry powder and oil together tightly, then use your palms to gently rub the lumpy powder into a fine powder (This step requires patience to smooth out the lumps, about 10 minutes).
5. Add C to the fine powder in step 4, and quickly mix with a rubber spatula. Add the stir-fried ingredients, then fold and knead with your hands until the dry powder is no longer visible and the stir-fried ingredients are evenly distributed in the dough. Transfer to a flat silicone mat or baking paper.
6. Shape into a square cake about 3 cm thick, evenly cut out about 12 square cakes, arrange on a baking sheet， and brush the surface with plant-based egg wash.
7. Put in the oven and bake at upper tube 200℃ and bottom tube 190℃ for about 22 minutes until the cakes are puffed up a bit and the surface is golden brown. Serve hot with sun-dried tomatoes or black olives.

I hope you enjoy this recipe and Merry Christmas! 🎉🎁🍷
Rice Killer ☃☃☃