Olive and Rosemary Scones

Scones are simple, very popular biscuits in England, usually served for breakfast. They can be savory or sweet. With fresh herbs, spices, grated cheese, dried fruit, and seeds. They can be used to make delicious sandwiches and canapés, and they also pair well with many soups and stews.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Wheat flour, white, multi-purpose

  • 2 pinch Salt, table

  • 1.5 teaspoons Baking powder

  • 50 g Butter, unsalted

  • 25 g Cheese, Parmesan, grated

  • 2 spoons Olives, green, in brine

  • 1 spoon Rosemary, fresh

  • 240 ml Whey, sour, liquid

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a low baking tray with parchment paper.

  2. Sift the flour into a bowl and mix it with salt and baking powder. Add the diced butter and quickly rub it into the dry mixture with your fingertips, lifting the mixture to make it airy and crumbly. Add the grated Parmesan, rosemary, and olives, mix everything well, then pour in enough buttermilk to bind the ingredients together into a soft, but not too sticky dough. If the dough is too soft and sticky, add a little more flour.

  3. Turn the dough onto a lightly floured surface and quickly knead it. Then roll it out to a thickness of 2 to 3 cm. Using a cutter, cut out any shapes you like (square, circle, star) and place them on the prepared baking tray. Brush the dough with a little milk before baking. Bake the scones in the preheated oven for 15 to 18 minutes, or until they rise nicely and sound hollow when tapped.

Nutrition Information (Per 100g)

  • Calories: 390.69 kcal
  • Fat: 12.02 g
    • Saturated Fat: 7.11 g
  • Carbohydrates: 57.14 g
    • Sugars: 0 g
  • Protein: 9.56 g
  • Fiber: 1.47 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a tablespoon of lemon juice added.