Olive and Sun-Dried Tomato Scones


  • 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)


  1. Preheat the oven to 375F and line a baking sheet
    with parchment paper.
  2. In a large bowl, combine flour, salt, baking powder,
    and garlic powder.
  3. Add butter pieces into the flour mix until they
    form a crumbly mixture.
  4. Toss olives, sun-dried tomatoes, and cheese into the mix.
  5. 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.
  6. Transfer the dough on a floured surface and form it into a circular disc.
  7. Using a sharp knife, cut them into 8 wedges and place it on a baking sheet.
  8. Sprinkle with cheese and bake it for 25-27 minutes or until they are evenly brown.
  9. Serve it warm or reheat it right before serving.