Mini Scones With Parmesan And Olives

1. 1

   Preheat oven to 350F.

2. 2

   Pour the flour, sugar, and yeast into a bowl. Cut the butter into small pieces.

3. 3

   Add the butter to the flour mixture and work with your fingertips to get a sandy texture.

4. 4

   Add the parmesan and mix.

5. 5

   Gradually add the milk, stirring to get a smooth dough.

6. 6

   Divide the dough into two parts. Mix the chopped olives in with one of the dough halves.

7. 7

   On your floured working surface, roll out the dough until 2 cm thick.

8. 8

   Cut rounds of dough with a cookie cutter.

9. 9

   Place them on a baking sheet lined with parchment paper.

10. 10

    Brush milk on the surface of the scones. Add a little grated Parmesan and rosemary to the top of the scones without olives.

11. 11

    Bake for 10 to 12 minutes.

12. 12

    Serve with dried tomatoes or tapenade.

* Per serving · 4 servings · Values may vary.