Olive and rosemary scones

Name: Olive and rosemary scones
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp baking powder; 1/2 tsp salt; 1 cup grated blend of romano and parmesan cheese; 1/3 cup butter/ Cold, cut into small pieces; 1 tbsp chopped fresh rosemary; 1/3 cup pitted kalamata olives/ chopped; 3/4 cup half and half; 4 grinds fresh black pepper; 2 1/4 2 1/2 cups unbleached flour

Taylor Topp Comacho @Tay68cancook

USA

Savory and tender, so full of flavor!! (L)

Taylor Topp Comacho @Tay68cancook

USA

Savory and tender, so full of flavor!! (L)

Saved

Ingredients

30 mins

6 servings

scones
1 tbspbaking powder
1/2 tspsalt
1 cupgrated blend of romano and parmesan cheese
1/3 cupbutter/ Cold, cut into small pieces
1 tbspchopped fresh rosemary
1/3 cuppitted kalamata olives/ chopped
3/4 cuphalf and half
4grinds fresh black pepper
2 1/42 1/2 cups unbleached flour

Saved

Steps

30 mins

1

Preheat oven to 425°F.
2

In mixing bowl with dough hook attachment blend flour, baking powder, salt and cheese.
3

Add in butter and mix until it looks like coarse crumbs.
4

On low speed, mix in rosemary, olives and pepper.
5

Add enough half and half until just moistened.
6

Turn dough out onto lightly floured surface and knead several times.
7

Shape dough into 8" circle on place on greased cooking sheet.
8

Brush top with a little melted butter for added flavor and color before cooking.
9

Bake 10-15 minutes. Cut into 6 wedges.
10

ENJOY
11

Recipe by taylor68too.