This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind!
- 2 cups cake flour (Self raising flour)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda (Bicarbonate of soda)
- 1⁄3 cup cold unsalted butter
- 1⁄2 cup sliced california ripe black olives
- 1⁄2 cup shredded cheddar cheese
- fresh thyme, to taste (about 1 tablespoon chopped fresh thyme)
- 3⁄4 cup 2% buttermilk
- butter, to spread
- 1 tablespoon honey mustard (optional)
- 3 ounces thinly sliced ham (optional)
- Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
- Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
- Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
- Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
- Serve warm with butter, or mustard and sliced ham.
Mmm, another wonderful treat from your kitchen! Yum, Yum, Yum, these scones were just delicious!!!! They had such a great herby, cheesy flavour and a great texture! The otuside was crisp and crunchy and the inside flaky. Just like a scone should be! I omitted the optionals, used all whole spelt flour and subbed sun-dried tomatoes for half the olives as I dont care for them all that much. But other than that I stuck to your recipe and it turned out just fabulous! I will be making these again and again and again! THANK YOU SO MUCH for sharing yet another winner with us, FT! Made and reviewed for Veggie Swap #23 June 2010.
Outstanding!!!! I love this scones and will be making them again and again. The ingredients are perfect. Thank you so much for posting this beauty! Made for Photo Swap #8.
I just tried the scones for breakfast-so easy to make, and really flakey. Delicious! Thanks for the recipe!