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
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