Black Olive Scones (What Matters Most Now)

02/05/2013

Black Olive Scones

Kalamata Black Olive Scones

My mom first prepared this recipe for us when we were having a weekly "Soup Night" shared with the grandparents (Gram and Poppy) and my four kids. My kids looked forward to dinner at my parent's as they knew the delicious soup would be accompanied by a yummy bread, roll or biscuit and an amazing dessert (their favorite part, surprising, isn't it?).

Kalamata Black Olive Scones

My mom is known far and wide for her bowl-them-over fabulous desserts so it comes as no surprise that she also specializes in other baked goodies such as these well-loved savory Black Olive Scones. They teamed up perfectly with her Lasagna Soup that night and my kids unanimously voted them winners!

Sunriver with Gram www.whatmattersmostnow.typepad.com

Gram and her grandkids.

Poppy and Gram and their first two grands

Soupnight2011 www.whatmattersmostnow.typepad.com

A Soup Night at Gram's in 2011

Soup Night at Poppy & Gram's 2011 (If you look closely on the left side plate you will see an olive scone.)

(Did I mention that these weekly Soup Night meals also included score cards that were set out at each place setting for each family member to rate the soups and accompaniments each week? Oh yes, this was another favorite component of the meal...the vote! Although we were all urged to limit our stars to five, the kids loved providing even more stars when they loved a recipe.)

Black Olive Scones

Printable Recipe

Makes about 12

Ingredients:

2 1/12 cups all-purpose flour

2 Tab. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter

3 Tab. chopped black olives (Kalamata olives are delicious in this...they are my favorite!)

2/3 cup heavy whipping cream

Olive Oil

Kosher Salt

Instructions:

1. Preheat oven to 375 degrees. Lightly grease a baking sheet unless baking on a stone or parchment.

2. In a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter using a pastry blender and mix until crumbly. Stir in olives. Gradually add cream, stirring just until dry ingredients are moistened.

3. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut with a round cutter (2 1/2 inch round works well). Place on baking sheet or stone and brush with olive oil and a sprinkle of salt.

4. Bake 14-16 minutes or until lightly browned. Best served warm.