Welcome back to Sweet Caroline’s Kitchen!
Learn how to make the best savory artisan olive scones at home!
After the amazing response to my savory smoked cheese scones, I wanted to share another savory favorite that often makes an appearance in my kitchen: Mediterranean-Style Olive Scones. While many think of scones as a sweet treat, these artisan savory scones prove that they can be just as decadent and satisfying when paired with the right ingredients.
There is something truly sophisticated about the briny, earthy flavor of olives paired with a buttery, flaky scone base. These aren’t your typical sweet breakfast treats; they are bold, savory, and pair beautifully with a glass of wine, a charcuterie board, or a simple smear of cream cheese. If you appreciate artisan flavors and textures, this recipe is for you. The briny pop of olives combined with a buttery, flaky crust creates a sophisticated flavor profile that is perfect for brunch, an afternoon snack, or even as a side for your favorite soup.
“Baking is all about bringing together simple ingredients to create something extraordinary. I hope these olive scones bring a little bit of Mediterranean sunshine to your home.
Don’t forget to take a photo of your beautiful bakes and share them with me! I love seeing how your versions turn out. Happy baking, everyone!”
Sweet Caroline’s Kitchen recipes here.
Sweet Caroline’s Ingredient Tip
Kalamata & Green Olives — Use a mix of Kalamata and stuffed green olives for deeper Mediterranean flavor.
Drain them well and pat completely dry to prevent excess moisture in the dough. If the olives are very salty, give them a quick rinse before drying.
I highly recommend using Kalamata olives for their rich, fruity flavor. If they are very salty, give them a quick rinse before drying.
Cold Butter — Keep the butter very cold and cut it into small cubes. When rubbed into the flour, it should form coarse crumbs with some pea‑sized pieces remaining—this is what creates the flaky, layered texture.
Heavy Cream & Egg Mixture — Whisk the cream and eggs until smooth before adding.
This ensures even hydration and helps the scones rise with a tender crumb. For a truly artisan look, brush the tops with a little extra cream and sprinkle a few flakes of sea salt before popping them in the oven.
When making these savory artisan olive scones, texture is everything.
Leaving visible pieces of cold butter throughout the dough ensures that steam creates beautiful, airy pockets during baking.
This results in the ultimate flaky and tender crumb that complements the bold, salty Mediterranean olives perfectly.
Flour — Use all‑purpose flour for the right balance of structure and tenderness. Avoid overmixing once the wet ingredients go in—stop as soon as a shaggy dough forms.
Honey — A touch of honey adds subtle depth and rounds out the briny olive flavor without making the scones sweet.
Finishing Touch — Brush the tops with cream and sprinkle a few flakes of sea salt before baking for a true artisan look and flavor.
This savory artisan olive scones recipe is perfect for brunch, afternoon snacks, or a refined savory treat.
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415g All-Purpose Flour
18g Baking powder
67g Unsalted Butter
193g Eggs
153g Heavy Cream
59g Honey
100g Black Olive
100g Stuffed Green Olive
Savory Olive Scone
Equipment
- 2 Mixing Bowls
- 1 Cutting Board
- 1 Paring Knife
- 1 Silicone Spatula
- 1 Fine Mesh Strainer
- 1 Silicon Brush
- 1 Scale
- 1 Baking Pan
- 1 Parchment Paper
Ingredients
- 415 g All-Purpose Flour
- 18 g Baking Powder
- 67 g Unsalted Butter
- 193 g Egg
- 153 g Heavy Cream
- 59 g Honey
- 100 g Black Olive
- 100 g Stuffed Green Olive
Instructions
- Prepare the Olives Drain the olives thoroughly and pat them dry with a paper towel. This prevents excess moisture from making the dough soggy. Roughly chop them if they are large.
- Cut in the Butter Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
- Whisk the Wet Ingredients In a separate bowl or jug, whisk the eggs and heavy cream until well combined.
- Combine and Fold Gently toss the dried olives into the flour mixture. Make a well in the center and pour in the wet mixture. Use a spatula to fold everything together just until a shaggy dough forms. Do not overmix.
- Shape and Chill Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch (2.5cm) thick. For the best rise and flakiness, wrap the dough and let it rest in the refrigerator for at least 30 minutes.
- Preheat and BakePreheat your oven to 350°F (180°C). Cut the chilled dough into 8 even wedges. Place them on a baking sheet lined with parchment paper.Final Touch:Bake for 25 minutes, or until the scones are tall and turn a beautiful golden brown on the tops and edges.
- CoolTransfer to a wire rack and let them cool slightly before serving. They are best enjoyed warm!
