 | | | 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 400¯ for approximately 10-12 minutes, or until golden brown.
|
Lamorinda Weekly, Moraga CA