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!
Provided by French Tart
Categories Scones
Time 16m
Yield 8-12 Scones/Biscuits, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
- 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.
- Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
- Serve warm with butter, or mustard and sliced ham.
Nutrition Facts : Calories 479.3, Fat 22.8, SaturatedFat 13.3, Cholesterol 57.3, Sodium 892.4, Carbohydrate 57.5, Fiber 1.7, Sugar 2.5, Protein 11
ROSEMARY & OLIVE DROP SCONES WITH GOAT'S CHEESE
Tasty pop-in-the-mouth nibbles to impress guests with before dinner
Provided by Cathryn Evans
Categories Buffet, Canapes, Dinner, Side dish, Starter
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
- Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it's golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
- Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 66 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 3 grams protein, Sodium 0.31 milligram of sodium
SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES
Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....
Provided by PetsRus
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 14
Steps:
- First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
- When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
- Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
- Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it what you should end up with is a dough that is soft but not sticky.
- On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
- Put the cut-out pieces on a baking tray and brush them with the milk.
- Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
- Then remove them to a wire rack to cool.
Nutrition Facts : Calories 143.9, Fat 6.2, SaturatedFat 2.5, Cholesterol 27, Sodium 461.6, Carbohydrate 17.6, Fiber 1.6, Sugar 2.4, Protein 5.1
OLIVE SCONES
Provided by Food Network
Time 35m
Number Of Ingredients 8
Steps:
- Make a White Soda Bread dough. Flatten into a 1-inch thick square. Dot the top with olives. Brush generously with olive oil, sprinkle with sea salt. Cut into square scones and bake 20 minutes in a 450 degree oven.
- Preheat oven to 450 degrees.
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
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