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Savory Olive and Rosemary Scones

(0 Votes)
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 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper

What to Do

  1. 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.
     
  2. 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.
     
  3. 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.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 273
  • Calories from Fat 131
  • Total Fat 15g 22 %
  • Saturated Fat 7.6g 38 %
  • Trans Fat 0.3g 0 %
  • Protein 8.7g 17 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 34mg 11 %
  • Sodium 604mg 25 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 1.3g 0 %

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