Mini Scones With Parmesan And Olives – a delicious recipe with flour, sugar, yeast, butter cold, green olives, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Pour the flour, sugar, and yeast into a bowl. Cut the butter into small pieces.
3
Add the butter to the flour mixture and work with your fingertips to get a sandy texture.
4
Add the parmesan and mix.
5
Gradually add the milk, stirring to get a smooth dough.
6
Divide the dough into two parts. Mix the chopped olives in with one of the dough halves.
7
On your floured working surface, roll out the dough until 2 cm thick.
8
Cut rounds of dough with a cookie cutter.
9
Place them on a baking sheet lined with parchment paper.
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
Bake for 10 to 12 minutes.
12
Serve with dried tomatoes or tapenade.
404
kcal
Calories
17
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3/4 cups flour, 2 3/8 tablespoons sugar, 1 packet yeast, 4 1/4 tablespoons salted butter cold, and more.
Yes, Mini Scones With Parmesan And Olives falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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