Adapted from Vera
2 ¾ cups all-purpose flour
½ tsp salt
1 tbsp + 1tsp baking powder
5 tbsp butter
¼ cup olive oil or canola
1 ¼ cup cream + 2 tbsp for brushing top of scones
10 button mushrooms sliced
½ tsp pepper powder
½ tsp thyme
2 tbsp olive oil
Salt to taste
Heat 2 tbsp olive oil and saute mushrooms. Add pepper and salt and stir till all water evaporates.
Add thyme and mix well. Take off fire and cool.
Add flour, baking powder and salt in a large bowl. Whisk to combine. Add butter cubes and mix with your fingers till flour resembles like coarse bread crumbs.
Add mushrooms and stir with a fork.
Mix oil and cream together and add to the flour. Stir with the fork until the dough comes together.
Put the dough on a floured surface and knead lightly a few times.
Pat or roll the dough into a circle of thickness approximately ½ inch.
Cut into 2 inch circles using a cutter or glass rim dipped in flour.
Cut straight down and don’t twist or rotate the cutter.
Place on a parchment lined baking sheet. Brush the tops with cream and bake in a pre-heated oven at 170 degree Celsius for approx. 30 mins.
The scones should be firm to touch and light golden in colour.
Cool on a wire rack and serve warm.