These Brie and Olive Scones are a savory treat at teatime.
Brie and Olive Scones
Serves: 14
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup cold unsalted butter, cubed
- ½ cup coarsely chopped Picholine olives
- 4 ounces Brie, cut into ¼-inch cubes (approximately ¾ cup)
- ½ cup plus 3 tablespoons cold heavy whipping cream, divided
- 1 large egg
- Honey Butter
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add olives and cheese, stirring until incorporated.
- In a small bowl, whisk together ½ cup plus 2 tablespoons cream and egg. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and a dough won’t come together, add more cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently 8 to 10 times until a smooth dough forms. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream. • Bake until golden brown, approximately 23 minutes. Serve warm.
Honey Butter
Serves: ½ cup
Ingredients
- 3½ ounces (approximately 7 tablespoons) salted butter*, room temperature
- 1 teaspoon honey
Instructions
- In a small bowl, beat together butter and honey with a mixer at medium speed until combined.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
