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 cups 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.