Olive and Sun-Dried Tomato Scones
8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 tablespoon cold butter, cut into small pieces
- 1/2 cup sliced California black olives
- 6 large sun-dried tomatoes in oil, chopped
- 1/4 cup shredded mozzarella cheese + 2 tablespoon for sprinkling
- 1/3 cup + 2 tablespoon milk (I used whole)
Directions
- Preheat the oven to 375F and line a baking sheet
with parchment paper. - In a large bowl, combine flour, salt, baking powder,
and garlic powder. - Add butter pieces into the flour mix until they
form a crumbly mixture. - Toss olives, sun-dried tomatoes, and cheese into the mix.
- In another small bowl, mix eggs and milk and pour it over dry ingredients, stirring just until everything is moistened. The mixture should be little moist and sticky.
- Transfer the dough on a floured surface and form it into a circular disc.
- Using a sharp knife, cut them into 8 wedges and place it on a baking sheet.
- Sprinkle with cheese and bake it for 25-27 minutes or until they are evenly brown.
- Serve it warm or reheat it right before serving.
