Ingredients
-
2
-
2
-
1/2
-
1/2
-
1/3
-
1/2
-
1/2
-
-
3/4
-
-
1
-
3
-
-
-
Directions
Country Style California Olive, Thyme and Cheese Scones/Biscuits, 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!, 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
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Steps
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1
Done
|
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. |
|
2
Done
|
Stir in California Ripe Olives, Chopped Fresh Thyme and Cheddar Cheese. Pour in Buttermilk and Knead Just Until Dough Comes Together. |
|
3
Done
|
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. |
|
4
Done
|
Bake in a 235c or 475f Oven For 9-11 Minutes Until Golden Brown and Well Risen. |
|
5
Done
|
Serve Warm With Butter, or Mustard and Sliced Ham. |
