Olive Whole Wheat Oat Scones

Name: Olive Whole Wheat Oat Scones
Total time: 30 min
Yield: 211 g
Ingredients: Water 60 ml; Sliced Black Olives 30 g; Cinnamon Powder 1.5 g; Perilla Seeds (dried) 10 g; Almond Flour 20 g; Rolled Oats 40 g; Whole Wheat Flour 40 g; Oligosaccharide Syrup 7 g; Dry Yeast 1.5 g; Salt (Sea Salt, Coarse Salt) 1 g

Cook 30 min Difficulty NORMAL 563 kcal

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Olive Whole Wheat Oat Scones finished dish

Ingredients

Main ingredients

Water 60 ml
Sliced Black Olives 30 g
Cinnamon Powder 1.5 g
Perilla Seeds (dried) 10 g
Almond Flour 20 g
Rolled Oats 40 g
Whole Wheat Flour 40 g

Seasonings/Sauce

Oligosaccharide Syrup 7 g
Dry Yeast 1.5 g
Salt (Sea Salt, Coarse Salt) 1 g

Nutrition summary

Carbohydrates 69.57 g 50%

Protein 15.1 g 11%

Fat 24.1 g 39%

Serving size 211g

Cooking steps

1

Finely chop the olives.
2

In a bowl, mix whole wheat flour, rolled oats, baking powder, sugar, and salt.
3

Cut cold butter into small pieces and mix evenly by hand.
4

Add the olives and milk, then knead the dough.
5

Shape the dough into a round form and place it on a baking pan.
6

Bake at 180°C (356°F) for 20–25 minutes.

Olive Whole Wheat Oat Scones

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