Sundried Tomato & Olive Scones Recipe
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A cold day like today is a good reason to heat up the oven and bake something to enjoy warm. Thanks to Archana Ramesh of the blog Svaad for this recipe.
Castelvetrano olives are not only delicious and one of our favorite varieties; they’re the brightest green olives. So these “red and green” scones are a nice recipe to remember for the holiday season. If you prefer black olives (or no olives), substitute accordingly. Prep time is 10 minutes, cook time is 15 minutes. Find more of Archana’s recipes at Svaad.Wordpress.com. Ingredients For 4 Servings |
Warm from the oven: sundried tomato and olive scones. Photo ©Archana Ramesh. |
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 Keep a bag of julienned Bella Sun Luci tomatoes in the pantry to add to any number of dishes. Photo courtesy Mooney Farms. |
Preparation
1. MIX the flour with the salt, sundried tomatoes, and garlic. Chop the olives and put add them to the mix. 2. CUT the cold butter into this flour mixture with a pastry cutter or two knives, until it’s all crumbly. 3. ADD the milk slowly, mixing until the dry mix turns into a dough. If the dough is too sticky, add some olive oil. 4. SPREAD the dough onto a baking sheet. Using a pizza cutter, cut into triangles. (You can also make specialty shapes with a cookie cutter.) 5. BAKE at 425°F for 10 to 15 minutes, until the tops turn amber. Serve hot, plain or with butter or other spread. |
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