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Thursday, 10 December 2009 08:17 |
Mini Olive Scones
Makes 16 Prep. time 15 mins Cooking time 15 mins
Ingredients
2 cups SR flour
30gms chopped butter
½ cup chopped green and black olives
½ cup grated parmesan -plus 1/3 cup extra to sprinkle
½ cup milk plus more to brush over
½ cup water
Butter to serve
Method
Preheat oven to 220*C. Grease oven tray.
Sift flour into large bowl. Add butter-rub in with fingertips till resembling fine breadcrumbs. Stir in olives and parmesan. Season to taste.
Make well in centre of dry ingredients and add combined milk and water. Use knife to mix to soft sticky dough.
Turn onto lightly floured board and knead gently. Press or roll out to 2cms thick.
Using a 4cm cutter, cut into rounds. Arrange close together on tray. Brush with extra milk and sprinkle over with parmesan.
Bake 10-15mins til golden and hollow when tapped on underside. Serve with butter.
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FPOA Recipes 
