Sundried tomatoes and Green Olive Scones
You will be surprised at the flavor explosion from these scones!! The combo of the sundried tomatoes, olives, and mozzerella is perfect!!
- 1 ½ cup all purpose flour Make 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 cup whole wheat flour I used a white whole wheat here as I wanted a little higher protein flour. You can also use a rye, einkorn, spelt, etc.
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 stick butter chilled and cut in ½ inch chunks
- ½ cup sundried tomatoes, chopped
- ½ cup green or black olive chopped
- ½ cup grated mozzarella
- 1 egg
- ¾ cup milk
- 1 egg for egg wash
- 2 tablespoons milk for 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! if not, preheat the oven to 425 degrees. 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 ¾ 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 ¾ 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!!