Ingredients
2 cups plain flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon citrus zest optional
4 1/2 tablespoons Herbes de Provence Extra Virgin Olive Oil (or flavored olive oil of your choice)
1/2 teaspoon good quality vanilla extract
approximately 1/2 cup milk
for topping:
Milk
Granulated Sugar
Instructions
In a large bowl, combine the flour, sugar, baking powder, salt and citrus zest if using.
In a small bowl, whisk together the olive oil, vanilla and 1/2 cup milk.
Add liquid ingredients to the dry ingredients, mix with a fork to form large crumbs.
Using your hands and adding more milk if necessary; form the mixture into a rough ball.
Turn the dough ball onto a work surface, flatten with hands or a rolling pin to about 1.5cm thickness. Using a floured 7cm round cookie cutter stamp out scones, re-roll dough and cut until you have 7 or 8 scones.
Using a pastry brush, brush some milk on the top of each scone, sprinkle with sugar.
Place on a non-stick baking sheet, bake in a 425F in the oven for 15-18 minutes.
Scones can be stored at room temperature for three days.
