Recipe: Tasty Olive and rosemary scones

Olive and rosemary scones. Combine the flour, baking powder and baking soda in a large bowl and mix well. Grate the butter into the mixture and rub in using your fingertips. To make the compound butter, add butter, rosemary, honey, and salt to a food processor.

Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Serve with a grinding of black pepper and a drizzle of olive oil, if you like. You can have Olive and rosemary scones using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Olive and rosemary scones

1. You need of scones.
2. It's 1 tbsp of baking powder.
3. It's 1/2 tsp of salt.
4. You need 1 cup of grated blend of romano and parmesan cheese.
5. It's 1/3 cup of butter/ Cold, cut into small pieces.
6. You need 1 tbsp of chopped fresh rosemary.
7. You need 1/3 cup of pitted kalamata olives/ chopped.
8. It's 3/4 cup of half and half.
9. It's 4 of grinds fresh black pepper.
10. You need 2 1/4 of 2 1/2 cups unbleached flour.

These savoury scones, fresh out of the oven, are perfect for afternoon tea, or breakfast and are bursting with a rich, sharp Cheddar and fresh rosemary and black olives that add a pop of colour, texture and flavour. They are based on traditional scones but use olive oil instead of butter. Using a pastry brush, lightly coat tops of scones with olive oil, and sprinkle with remaining salt. Garnish tops of scones with sprigs of rosemary, if desired.

Olive and rosemary scones step by step

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..

Serve warm with pear preserves, if desired. Stir in the rosemary and set aside to cool. While the onions are frying, sieve the flour and baking powder into a large bowl. Add the salt, pepper, mustard powder and cayenne pepper and whisk to combine. Measure the cream in a spouted measuring cup and crack in an egg.