Sundried Tomatoes and Olive Scones are the best savory scone. The trio of the sundried tomato, green olives, and rosemary are some of my favorite flavor combos. If you haven’t tried it before, you definitely need to!!
How To Make A Tender Scone
There are a few tips for making tender, layered scones I would love to share with you.
Make sure your ingredients stay cool, especially the butter before it hits the oven.
Don’t overmix. I will show you in the recipe how to quickly pulse your dough. It is so fast to mix together, so don’t overdo it!
Bake the scones hot! Make sure the oven is preheated and ready to go. If you have a convection oven, use it! The hot, fast heat is just what you are looking for.
Making the Scones
Now, you want to have all your ingredients ready to go before you start mixing the dough. So, prep your sundried tomatoes and green olives early. I just chopped them into smallish pieces and set aside. If you prefer black olives or kalamata olives to these ones, you can always switch them out. They are great with any of those!
I mixed my dough in the Cuisinart Food Processor I have had for years. It is quick and efficient, and I love it! If you don’t have a good food processor, you can always do this by hand with a pastry blender. It is a much less expensive option, and great for an arm workout!! 🙂 So, add in your dry ingredients first. Pulse to combine.
I used hard white wheat in these scones. You will find I generally use soft winter wheat, but for these, I wanted a higher protein flour, so I used the hard winter. I also prefer white wheat to red, and so does my family. You can grind this if you have a grain mill, or buy it preground.
Next, add in your chunks of butter. I cut mine about 1/2-1 inch to begin with.
Pulse 2-3 times. This will break up and incorporate your butter, but still leave it in decent-sized chunks. You want the chunks for the scones. As they bake and the butter melts, it forms beautiful layers in the scones. This keeps the scone so tender!
Add in your sundried tomatoes, green olive, and mozzarella. Pulse twice to combine.
Last up is your egg and milk. Again, only pulse to combine. Mine took about 5 times.
It will finish out looking like this.
Forming Your Scones
Let’s get these scones ready to bake! Pour your dough onto a lightly floured surface and knead once or twice to bring it together. Divide your dough in half. Form and flatten into a 1-inch thick disk.
You don’t have to use parchment paper for your baking sheet, but it makes clean up so much easier!! Brush with egg wash and bake. Your scones should be risen and lightly golden brown.
The Finished Sundried Tomato and Green Olive Scones
Here are the beautiful finished scones!!
You guys. These were so tender and so flavorful. I think you will really love these!
The layers you see below are what you are looking for. It should be nice and tender!
1 1/2cupall purpose flourMake sure to use the spoon and sweep method for measuring flour. This means, you will spoon it lightly into your measuring cup, then once it is overflowing, sweep across to level. The overflow should go back into your bag. There is so much compaction that happens when flours have been shipped and stored for months, you will need to loosen it to get a good measurment.
1 cupwhole wheat flourI used a white whole wheat here as I wanted a little higher protein flour. You can also use a rye, einkorn, spelt, etc.
1 1/2teaspoonbaking powder
1/2teaspoonground black pepper
1stick butter chilled and cut in 1/2 inch chunks
1/2cupsundried tomatoes, chopped
1/2cupgreen or black olive chopped
1eggfor egg wash
2tablespoonsmilkfor egg wash
Before starting, make sure and read all instructions through. Also, scones are like biscuits and pie dough. You need to keep the butter chilled until it hits the oven. So, keep it in the fridge until you use it, and work quickly. I mean, don't stress yourself out about it, but have things lined up and ready to go. Preheat oven to 395 degrees. If you have a convection oven, use it!Line a baking sheet with parchment paper and set aside. Mix your egg and 2 tablespoons milk together to make the egg wash and set aside. In another small bowl, combine the egg and 3/4 cup milk for your scones mix. Mix and set aside. Now, let's start on the scones! Mix your flours, baking powder, salt, garlic powder, and ground black pepper in the food processor. Pulse several times to mix well. Add in your chunks of chilled butter, pulse again 3-5 times. You will want to break up the butter a bit, but not too much.Next in is your sundried tomatoes, olives, and mozzarella. Pulse these 2-3 times. Last step, add in the mix with egg and 3/4 cup milk. Pulse until it comes together. Lightly dust your countertop and place the scone mix on surface. I divided my dough in half. Then I formed each half into a disk. I flattened each disk to 1 inch thick. Now, cut each round disk into 6 pieces. You can also cut into circles if you prefer, but there is no waste with the traingle method!Place your 12 scones onto the lined baking sheet. Brush with the prepared egg wash and place immediatly into the oven.The baking time will depend on so many factors, the actual temp of your oven, temperature of your dough when it went in, thickness of you pan, etc. They should take anywhere from 15-25 minutes to cook. They will have risen and should be a golden brown. Pull from oven and allow to cool as long as you can stand it. The smell is going to be amazing. They are perfect warm, but also just as good cooled. You can't lose here. I do think they are best the day of, but you can store them at room temp for up to 48 hours. As a side note- if you want to get a jump on these, you can prep your dough, form, place on a baking sheet and place immediately in the freezer. When you are ready to bake, simply brin to room temp. Then brush them with your egg wash and place into preheated oven. This is a great method I have used many times. Now, sit back and enjoy. You deserve it!!