I love a dish that allows for rustic charm and hands on experience. I also love taking a dish fit for the Queen, ruffling it's feathers, kissing it's cheeks, and re-introducing it to the world in a fresh new way. Scones have an undeniable charm that spans across the ages, however I was always disappointed and somewhat saddened that they could never simply exist as they were (without the aid of cream and jam). <br /> <br />These savoury sweethearts are completely modest in their preparation, they are happy to be smooshed in together, and seem to prosper well in each others company, maturing into round little hubs of creamy flavour and aromatic herbs. Don't be anal with your chopping, make sure you leave some chunky olives and tomatoes, it's a real pleasure finding a gem of flavour amongst the sweetly dense bread. <br /> <br />Presentation wise, the scones look fantastic tightly bound to one another, still in their cast-iron womb. Just plonk the pan down onto a thick wooden chopping board and roughly rip apart the fluffy dough from heaven. However, if you have a triad of people to feed, or a silk dress to protect, pre-cutting is also totally fine. <br /> <br />These store well in the fridge for a few days, and taste great with a slither of butter. The savoury flavours I chose matured beautifully in the almond meal, but I also highly encourage you to save this recipe under your 'favourites', and play around with the flavours, you could even dabble in some rosemary or meats.

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