Your posts are some of the most beautiful – what a gorgeous share about olives. And these scones are so wonderful!!!
~ Brenda
– 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. – On a floured surface, turn the sticky dough out and knead lightly until all the olives, cheese, and chives are incorporated into the dough. 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. Repeat with the second ball of dough. 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. Preheat the oven.
– Once the scones are chilled, bake until golden. Serve warm.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...