These scones are bursting with all the best flavours from the Med. For perfect enjoyment we recommend them heated with a melted dollop of Pure Olive.
Preheat oven to 210C, Gas Mk7.
Put the flour, salt and pepper, baking powder and the Pure Olive in a bowl and rub in the Pure using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the chives, olives, sundried tomatoes and pesto.
Add the soymilk and mix to form a soft sticky dough.
Turn the dough onto a lightly floured surface and pat out with floured hands until approx. 3cm thin (try and handle the dough as little as possible).
Cut out rounds using a 6cm fluted cutter and lift onto a floured baking sheet.
Reshape the trimmings and cut out remaining rounds to make 8 in total.
Brush the tops with beaten soymilk and lightly press a few pinenuts into the top of each scone.
Bake for 12-14 minutes until well-risen and golden brown.
Cool on a wire rack. Best-eaten warm.
Store in an airtight tin for up to 3 days.