Savoury Olive & Chive Scones

Yayy we're so thrilled to hear the second time was better! Thanks for the update, Emma 😊

Hi there, Dora! It's a great question, and lovely planning ahead 😊 For the best flavour and texture, I’d recommend making the dough, shaping the scones, and freezing them unbaked. Then, you can bake them fresh right before the party. This usually gives a better rise and a more tender, flaky texture than freezing them after baking.

To do this, prepare the recipe as written and cut the scones. Place them on a lined tray and freeze until firm, then transfer them to an airtight container or freezer bag. When you’re ready to bake, brush them with a little soy milk and bake straight from frozen at 425°F (220°C), adding about 1 to 2 extra minutes to the baking time if needed.

You can also freeze the fully baked scones and reheat them. They’ll still be tasty, although they tend to be slightly drier compared to baking from frozen dough. I hope this helps, and that they turn out wonderful for the party 🫶✨

Hey Gabi! Gluten-free flour behaves differently in baked goods, so we wouldn’t recommend using it as a full substitute. In general, the structure can turn out a bit denser or more crumbly because there’s no gluten for the soft, fluffy lift.

If you’re curious to experiment, you can try a gluten-free all-purpose blend (one that’s meant to mimic regular flour). They usually include a mix of gluten-free flours, starches, and binders that help keep the dough tender instead of tough. If you try it out, let us know how it goes 😊✨

Thank you! I ended up by making them with normal flour and I have to say that they are the best scones I’ve ever made!! Especially with the dip! It’s delicious

So happy to hear they turned out delicious! Thanks for sharing your tweaks, Priscila. We're thrilled they’ll be making a repeat appearance in your kitchen 🥰

Hey Anne, we're glad the result looked good! When adding the butter, aim for a crumbly texture with small, pea-sized bits of butter throughout the flour mixture. Kneading by hand can help achieve this if the forks aren't working well. It also helps to keep the butter cold for the best texture 😊

Hey Nox, aw we're sad to hear this! Are you swapping any ingredients or portion sizes? If not, I wonder if your oven temperature may be off, which might affect the baking outcome. An oven that runs cooler than the set temperature could cause the scones to take longer to bake and still not set properly, leading to them sinking. Using an oven thermometer can help you verify if your oven reaches and maintains the correct temperature. One other thought: try to keep the oven door closed during at least the first two-thirds of the baking time. Opening the door frequently can lead to temperature fluctuations affecting the scone's rise and setting. I hope this helps for now 🤗

We're beyond happy to hear this, Dorottya! Happy baking 🙂

We're so happy to hear, Anna, thank you! :)

Hey Louise, thanks for sharing your experience with the scones! We use conventional heat, so the symbol on our oven shows the top and bottom heating without the fan, with the pan in the middle rack of the oven. In case you use the option with a fan, also called convection bake, the baking time will indeed be less 🤗

Thank you for the great advice😊. I think that I used the conventional setting when baking these scones for the first time, but I will ensure to use the right settings and optimise the time for future batches

Hey Anita! Sometimes baked goods end up crumbly if they have too much dry ingredients compared to wet. In case you used cup measurements, it can help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much flour is added. Gently working with the mixture can also do wonders. We hope this helps for now 🙌

Mmm sounds lovely, Lenka, thank you! Enjoy the scones ☺️✨

Thank you for sharing your kind words, Firebolt, it means so much! Our recipe team works hard so you don't have to 😉

Thank you, Firebolt, for the notification on time! I had a similar experience, and I will use your estimation on baking the scones for 12-13 min 🙏🏻

Addition of onions sounds great! Did you chop them very finely (and add raw) or salute before adding to mix?