green olive scones
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.