Mix the two flours in a bowl with the baking powder.
Separately, mix oat milk with water and sugar until the latter has completely dissolved.
Add the liquid to the flour and work the mixture in a mixer. If mixing with hands, place the flour in a large bowl and form a cavity in the centre where you will pour the liquid, then mix everything with hands and knead until the flour absorbs all the liquid.
Add oil and salt and knead the mixture until a rather soft elastic paste is formed. Transfer it on a lightly floured work surface and knead briefly until it forms a smooth ball.
Place it in a large bowl lightly brushed with oil; cover with a sheet of plastic wrap and let it rise for about 2 hours in a warm place.
Take back the dough and divide it into pieces of about 80-100 g each and form small balls of the dough. Place them on a baking tray lined with greaseproof paper and cover the tray with a clean cloth, leaving the dough to rise for about 20 minutes.
Slightly mash the muffins with your fingers and let them rise again, still covered, until their size doubles (about 40 minutes).
Press the surface of the scones with your fingertips, forming small cavities. Brush it with a lot of oil and sprinkle some flower of salt. Arrange, pressing lightly, some olives in small cavities and finish with a sprinkling of chopped rosemary.
Bake in preheated oven at 180 °C for about 15 minutes or until golden brown.
Remove from the oven. Let them cool and serve. They are excellent both warm and cold and are also perfect for customised stuffing.
MADE WITH: Isola Bio Oat Original Drink