Olive Scones
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Ingredients
250g self raising flour, 50g butter, 75ml buttermilk, 1/2 tsp baking powder, 10 olives
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Savoury scones are something that I have experimented with quite often for this blog. From stilton and walnut to pesto, the humble scone is pretty easy to sex up. The result of my latest experimentation are these buttery, crumbly scones, stuffed with juicy, tangy olives. Oh my!
1) Sift the flour and baking powder into a bowl then rub in the butter until the mixture resembles breadcrumbs.
2) Pit and halve the olives, then halve again and add to the bowl.
3) Mix the buttermilk in with the dry ingredients until a dough has formed.
4) Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.
5) Bake at 200 degrees for 12-15 minutes.
3) Mix the buttermilk in with the dry ingredients until a dough has formed.
4) Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.
5) Bake at 200 degrees for 12-15 minutes.
