Scones with feta cheese and olives
(for 6 pieces)

unsalted butter for oven plate
less than 2 cups (200 gr.) all purpose flour + other for the work surface
1 pinch of salt
3 tablespoons (40 gr.) unsalted butter, at room temperature
1 teaspoon of instant yeast
1.7 tablespoon (25 gr.) pitted black olives
1.7 tablespoon (25 gr.) dried tomatoes
2.8 ounces (80 gr.) crumbled feta cheese
0.4 cup full fat milk + more to glaze
1 generous pinch of pepper

Preheat the oven to 425° F. (220°) and butter an oven plate. Sift flour, salt, pepper and baking powder into a bowl, and stir in the butter, working with your fingertips. Cut coarsely pitted olives and cut dried tomatoes in small pieces. Put in the dough olives, tomatoes, feta cheese and milk, and work it again with your fingertips until the mixture is smooth and homogeneous. Roll out the dough on a lightly floured work table in 1.57 inch (4 cm.) thick rectangle and cut it into 6 square pieces. Place the pieces on the oven plate, brush with milk and bake for about 20 minutes, or until they are golden.

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