Printable Recipe: Sun-Dried Tomato, Herb, and Black Olive Scones Recipe

Sun-Dried Tomato, Herb, and Black Olive Scones Recipe

These wonderful little scones are crisp on the outside, and delicate, crumbly, melt-in-your mouth delicious on the inside. They also have a ton of flavor! If you don't normally go for plain bread of rolls for your Easter dinner menus, this scone is a perfect substitute. And it tastes wonderful with this recipe for Easter lamb.

Serves 8.

Ingredients:
2 C. all-purpose flour
1 tbsp. baking powder
1 tbsp. granulated sugar
1/2 tsp. salt
1 tsp. coarsely ground fresh black pepper
3 tbsp. freshly grated parmesan cheese
3 tbsp. minced fresh parsley
2 tbsp. chopped fresh basil
1/3 C. cold salted butter
1/2 C. oil-packed sundried tomatoes, drained and minced
1/3 C. sliced black olives
1/2 C. milk
1 egg
Melted, salted butter, as needed

Instructions: 1. Preheat oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder, sugar, salt, pepper, parmesan, parsley, and basil.

2. With a pastry cutter or a fork, cut in the butter until the mixture resembles coarse breadcrumbs.

3. Mix in sundried tomatoes and olives.

4. In a small bowl, beat egg slightly. Beat in milk. Stir into flour mixture until moistened.

5. Knead the dough a few times (about 10), handling it gently.

6. On an ungreased cookie sheet, pat your dough into a circle about 6" wide. With a sharp knife, cut your circle into 8 pieces and move them slightly away from each other.

7. Bake 15-20 minutes, until golden and crisp.

8. Brush with butter and serve warm