Press enter to see results or esc to cancel.

Rosemary-Kalamata Olive Scones recipe

Savory rosemary-scented scones with tangykalamata olives.

Recipe: Rosemary-KalamataOlive Scones

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoondried rosemary, crushed
3/4 teaspoon ground black pepper
1/2 teaspoon salt
8 tablespoons butter
1/3 cup half-and-half or light cream or milk
2 large eggs, lightly beaten
1/3 cup finely chopped onion
1/4 cup Kalamata or ripe olives, pitted and coarsely chopped

  • Heat oven to 425°F (220°C). Lightlygrease a baking sheet.
  • Combine flour, sugar, baking powder, rosemary,pepper and salt in a large bowl. Cut in butter with pastry blenderuntil mixture resembles coarse crumbs.
  • Combine remaining ingredients in a smallbowl; mix well. Add to dry ingredents and mix just until moistened.
  • Turn out onto lightly floured surface;knead 8 to 10 times. Pat dough into 8-inch circle about 3/4-inchthick. Cut into 8 wedges; place wedges on cookie sheet.
  • Bake 18 to 20 minutes or until light goldenbrown. Serve warm.

    Makes 8 scones.

    Beth's Easy Appetizers for Parties

    If the Rosemary-KalamataOlive Scones recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment