Prep 5 mins
Cook 11 mins
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!