Savory Scones with Sundried Tomatoes, Kalamata Olives & Cheese
Simply scone dough sweetened with light brown sugar then mixed with currants and topped with vanilla icing and sliced almonds.
Ingredients
Scones:
- 2 1/2 cups all-purpose flour
- 1 tsp. granulated sugar
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 4 oz. butter, chilled and cut into small 1/2-inch pieces (8 tbsp. or 1 stick, or 1/2 cup)
- 3/4 cup Kalamata olives, halved or quartered
- 1/3 cup sundried tomatoes, chopped
- 1/4 cup crumbled blue cheese
- 1/4 cup crumbled feta cheese
- 3/4 cup milk (or half and half - your choice)
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
- Sift flour, salt, baking soda and cream of tartar into a bowl. Stir in sugar. Using a pastry cutter or cold fingertips, cut the butter pieces into the dries until the pieces of butter are like small peas. Stir in the sundried tomatoes, Kalamata olives, blue cheese and feta. Mix well.
- Add milk all at once and mix just until integrated. Turn dough onto floured cloth or board and gather into a ball. You may need to absorb a little of the extra flour for this step, but be careful to not over handle your dough. Use a very light touch.
- Roll the dough ball out to about 1 ¼ inch in thickness. Cut dough into 8 triangles for large scones, or 12 triangles for smaller scones. Or, you can also use a biscuit cutter dipped in flour if you prefer round scones.
- Place scones on prepared baking sheet and evenly distribute the Parmesan cheese over the tops of each scone. Refrigerate the scones for 10-20 minutes before baking. This lets the butter firm up, resulting in a flakier pastry.
- Remove scones from the refrigerator and bake for approximately 12-14 minutes, or until the tops begin to turn golden-brown and Parmesan is beginning to brown.
- Remove from oven and eat hot, or cool and store in an airtight container. Or, freeze the scones in an airtight container for serving later!
Notes
- We love the combination of blue and feta cheese in these scones, but you can also use either or on the feta and blue cheese.
- You may find that you need a little more or less milk than 3/4 cup. If so, just compensate by adding a little more milk or a tiny bit more flour to get to a soft dough that you can roll out. We find that different flours act differently and cause some variation in the amount of liquid they can absorb.