green olive scones

donna hay - - LOCATION -

2 cups (300g) self-rais­ing (self-ris­ing) flour, plus ex­tra for dust­ing 125g cold un­salted butter, chopped ½ tea­spoon caster (su­perfine) sugar 1 tea­spoon sea salt flakes ¾ cup (180ml) but­ter­milk, plus ex­tra for brush­ing ½ cup (60g) green olives, pit­ted and chopped

Pre­heat oven to 180°C (350°F). Place the flour and butter in a large bowl. Work­ing quickly, rub the butter into the flour with your fin­ger­tips un­til the mix­ture re­sem­bles fine bread­crumbs. Add the sugar and salt, and mix to com­bine. Make a well in the cen­tre of the mix­ture. Add the but­ter­milk and olives and, us­ing a butter knife, mix the dough un­til just com­bined, making sure not to over-mix.

Place the dough on a lightly floured sur­face and gen­tly bring the dough to­gether with your hands. Dip a 6.5cm round cookie cut­ter in flour and cut out 8 scones, re-rolling the dough if needed. Place on a bak­ing tray lined with non-stick bak­ing pa­per. Brush the tops with the ex­tra but­ter­milk and cook for 16–18 min­utes or un­til golden and cooked through. Serve. Makes 8.

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