Savory Olive Cheese Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup butter
- 2 large eggs
- 2/3 cup buttermilk
- 3/4 cup chopped California Ripe Olives (drained well)
- 3/4 cup shredded sharp cheddar cheese ((if you can find extra-sharp cheddar, even better))
- 2 tablespoons buttermilk
- sea salt
Directions
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
- Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
- Place the olives between a few layers of paper towels to remove excess moisture.
- In a small bowl, mix together the olives, cheddar, and chives. Add this to the batter, then mix lightly. The dough will be sticky.
- On a floured surface, turn the sticky dough out and knead lightly until all the olives, cheese, and chives are incorporated into the dough. Dust with flour, as needed, if the dough feels too wet. Divide the dough into two pieces and form two balls of dough.
- Roll one ball of dough into 3/4-inch thick 6 inch circles. Cut out 6 wedges. Repeat with the second ball of dough. You should have 12 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk. Sprinkle with sea salt.
- Place the scones in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 375° F.
- Once the scones are chilled, bake for 20-30 minutes, or until golden. Serve warm.
