Tuesday, July 12, 2011

Kalamata Olives, Italian Parsley And Feta Scones

2 cups all purpose unbleached white flour
6 tablespoons frozen unsalted butter
4 teaspoons baking powder
2 tablespoons sugar
1/2 cup feta crumbles
1/3 cups black/kalamata olives, chopped into small pieces
1/2 cup fresh cream
1 egg, room temperature
2 tablespoons Italian parsley, chopped
Pinch of salt

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry cutter, cut cold butter into the dry ingredients until mixture is crumbly. Add feta crumbles, kalamata/black olives and Italian parsley. Lightly mix to combine. Set aside.
Mix cream and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Use a round pastry cutter or a drinking glass (make sure to flour the edge first) and cut into pieces roughly 2 inches in diameter (they expand). Place on a cookie sheet spaced 2 inches apart. Should yield 9 scones.

Bake for 15 minutes or until golden brown.


Anonymous said...

I love the recipe!
I just might try these tonight..they look so yummy and full of flavor
thank you for sharing
P.S. I'm Sawsan from chef in disguise

Mia said...

Hi Sawsan! It's lovely to meet the person behind your great blog that I really love. This is really delicious. I serve this instead of the usual dinner rolls when I have people over and other savory variations.

Mike@ The Culinary Lens said...

Mia this is one of those posts that set my synapses firing. I am thinking along the lines of using this almost as a "crouton" along side a Greek salad

Mia said...

I slice them into thick strips as part of a cheese plate with fresh fruit when I get people over or warm with salads instead of the usual dinner rolls. I like your idea too! Perfect with a greek salad, diced and baked again so it's warm on the salad.

Anonymous said...

Yummy! What a great combo of flavours!
Popped over from Culinary Lens
Kay Johnson

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