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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Brush tops of scones with remaining 1 tablespoon cream. • Bake until golden brown, approximately 23 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/brie-and-olive-scones/