Step 1
Preheat oven to 210C, Gas Mk7.
Step 2
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.
Step 3
Stir in the chives, olives, sundried tomatoes and pesto.
Step 4
Add the soymilk and mix to form a soft sticky dough.
Step 5
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).
Step 6
Cut out rounds using a 6cm fluted cutter and lift onto a floured baking sheet.
Step 7
Reshape the trimmings and cut out remaining rounds to make 8 in total.
Step 8
Brush the tops with beaten soymilk and lightly press a few pinenuts into the top of each scone.
Step 9
Bake for 12-14 minutes until well-risen and golden brown.
Step 10
Cool on a wire rack. Best-eaten warm.
Step 11
Store in an airtight tin for up to 3 days.
