| Published November 23rd, 2011 | Olive-Feta Scones with Parmesan | | ![](../issue0519/images/0519-03901.jpg) | Scones-Olive Feta Parmesan
Photo Susie Iventosch
| Created by Susie for the Wagner Ranch Nature Center Olive Festival fundraiser
(Makes about 2 dozen)
INGREDIENTS
1 cup self-rising flour (can substitute with 1 cup regular
flour plus 11/2 teaspoons baking powder and 1/4 teaspoon salt)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried mustard
1/2 teaspoon dried thyme
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1/4 cup coarsely chopped Kalamata olives
1/4 cup coarsely chopped Greek green olives
1/3 cup grated Parmesan (plus 1/4 cup grated Parmesan for topping)
1/3 cup crumbled Feta cheese
1 egg
1/3-1/2 cup half & half
DIRECTIONS
In a large mixing bowl place flour, salt, cayenne pepper, dried mustard and thyme. Mix well with a wire whisk. With pastry cutter or fingertips, cut in butter until well-integrated. Stir in Parmesan, feta and olives. In a small bowl, mix egg with half and half and stir well. Pour into dries and mix well. Turn onto floured board and roll out to a thickness of about 3/4 inch. (If too moist, simply knead a little more flour into dough.) Cut into small rounds using a 11/2 inch diameter biscuit cutter. Place on baking sheet lined with parchment paper. Brush tops lightly with olive oil, and sprinkle with Parmesan cheese. Bake at 400F for approximately 10-12 minutes, or until golden brown.
| | | | | | | | | | | | | Advertisement | | | | | | print story Before you print this article, please remember that it will remain in our archive for you to visit anytime. download pdf (use the pdf document for best printing results!) | | | Comments | | | | | | | | | | | | | | | | | | | |