Tools
Olive, parmesan, and sun-dried tomato scones
Scones don't have to be always on the sweeter side of the dish. The savoury interpretation of scone is perfect for breakfast or your Sunday brunch.
Tools
Ingredients
Scones
300 g all-purpose flour
4 g granulated sugar
4 g baking soda
5 tsp lemon juice
1 tsp vanilla extract
2 g dried basil
2 g salt
115 g butter, chilled, cut into pieces
110 g green olives, pitted, and chopped
35 g sundried tomatoes, dried
115 g parmesan cheese block, cut into cubes
60 g shredded parmesan cheese
180 ml milk
Pesto compound butter
115 g butter
20 g chopped basil leaves
60 g shredded parmesan cheese
1 g garlic powder
Step by step
Preheat oven to 200C before starting the process.
Attach stand mixer bowl and Pastry Beater or paddle accessory to the mixer. Add flour, sugar, baking soda, lemon juice, basil and salt to stand mixer and mix briefly on glide speed to low, speed 1-2, until combined.
Continuing on low speed add butter and let mix until crumbly. Add olives, sundried tomatoes and parmesan cheese until combined.
Slowly stream in 125ml milk and mix until incorporated, gradually add rest of the milk if mixture is dry.
Scrape mixture onto parchment lined baking sheet and shape into a circle roughly 12 inches in diameter. Using a bench scraper or sharp knife, cut into 8 wedges and separate on baking sheet.
Sprinkle with grated parmesan. Bake for 13-15 minutes or until cheese is melted and lightly golden.
While scones are baking, prepare Pesto Compound Butter. Attach clean stand mixer bowl and Double Flex Edge Accessory to mixer.
Add butter, basil, parmesan, garlic and salt to bowl. Start creaming on low speed until combined, then glide speed knob to medium to whip for 1 minute.
Remove scones from oven, let cool for 20 minutes, then serve with compound butter.
Make the scones
Prepare the compound butter