Savory Olive and Rosemary Scones
- MAKES
- 8 scones
- PREP
- 13 Min
- COOK TIME
- 15 Min
We're bringing this traditional English recipe into our kitchens. Bring on the scones! Our simple bread recipe for Savory Olive and Rosemary Scones are a sophisticated addition to any tea or luncheon. Put a batch of these on a platter and serve 'em up to your guests for an appetizer recipe they simply won't be able to refuse.
What You'll Need
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup grated Parmesan cheese
- 1/3 cup cold butter, cut into pieces
- 1 tablespoon chopped fresh or dried rosemary
- 1/3 cup kalamata or ripe black olives, chopped
- 3/4 cup buttermilk
- 1 1/2 teaspoon olive oil
- 1/4 teaspoon freshly ground black pepper
What to Do
- Preheat the oven to 425 degrees. Stir together first 4 ingredients in a bowl; cut in butter with a pastry blender or 2 forks until mixture is crumbly. Stir in rosemary and olives. Gradually add buttermilk to flour mixture, stirring with a fork just until ingredients are moistened. Turn dough onto a lightly floured surface; knead 3 or 4 times.
- Pat dough into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush with olive oil, and sprinkle with black pepper.
- Bake 12 to 15 minutes or until light golden. Serve warm.
Notes
Black olives and rosemary flavor these savory scones. Serve them alongside your meal-especially soups or stews-or by themselves for a snack.