Savory Olive Scone
Buttery, flaky scones infused with briny Kalamata and green olives for a bold Mediterranean twist—perfect for brunch, wine pairings, or a refined savory treat.
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!
