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Black Olive Scones with Pesto Cream


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Black Olive Scones with Pesto Cream





2 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
1/4 cup chopped black olives
2/3 cup heavy whipping cream
Olive oil
Kosher salt
Pesto Cream (recipe follows) 


• Preheat oven to 375˚. Spray 2 baking sheets with nonstick cooking
spray. Set aside.
• In a medium bowl, combine the flour, sugar, baking powder, and
salt. Using a pastry blender or fork, cut the butter into the flour
mixture until it resembles coarse meal. Stir in the olives. Gradually
add the cream, stirring until ingredients are just moistened.
• On a lightly floured surface, roll the dough to 1/2-inch thickness.
Using a 2-inch round cutter, cut as many scones as possible, rerolling
scraps as necessary. (Do not reroll scraps more than twice.) Place
scones on the prepared baking sheets. Using a pastry brush, lightly
coat the tops of scones with olive oil, and sprinkle with kosher salt.
• Bake for 16 minutes, or until scones are golden brown. Serve warm
with Pesto Cream


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