Napa Style Olive Scones
Yield: 18-24 Scones
1 Stick Unsalted Butter
2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon French Grey Sea Salt
1/2 Teaspoon Ground Green Peppercorns
1 1/2 Tablespoons Napa Style Seasoning
1 Egg Yoke
1 Cup Spanish Colossal Olives, Chopped
1 Cup 1/4" Diced Goats Milk Gouda Cheese or Feta
1 Cup Heavy Cream
1 Tablespoon Extra Virgin Olive Oil
2-3 Tablespoons Freshly Grated Parmesan
Who says scones are just for high tea?! Or breakfast? We think they can be served anytime - even during cocktails! In fact, we created this recipe specifically to be served with cocktails. For that reason we make them small (2"); but sometimes we make them larger to serve in place of bread at the dinner table. We make a 3" version to serve along side pasta dishes, or with a salad. The recipe here calls for Spanish Colossal olives, but we like to make them with colossal Kalamata olives, too. In that case, we replace the gouda or feta cheese with diced Manchego. Either way, these will not only surprise your guests, but they'll just as surely impress them!
Cut butter into small cubes and place in refrigerator to keep chilled before using.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Place the flour, baking powder, salt, pepper, and Napa seasoning in bowl of food processor. Pulse 3-4 times to blend completely. Add chilled butter to the bowl and pulse mixture until butter takes on the consistency of gravel or peas. Transfer mixture to a medium mixing bowl.
Make a well in the middle and add the cream and egg yolk. Use a wooden spoon to stir mixture until well combined. Add olives and cheese to the mixture. Use your fingers to mix gently, until just combined.
Move dough to a lightly floured surface and knead gently 6-8 times, folding in half each time. Pat dough into 9" rectangle, wrap in plastic, and place in refrigerator for 15-20 minutes. Remove dough from refrigerator and cut into 9-12 squares. Cut each square diagonally to create 18-24 wedges. Place wedges ½ apart on baking sheet. Brush tops with olive oil and sprinkle with Parmesan. Chef's Note: We often serve these scones biscuit-style. When we do, we shape the dough into a rectangle 1-1 1/2" high, then cut them to the desired size with a biscuit cutter.
Place on center rack in oven and bake for 18-20 minutes for large scones; 13-15 minutes for small, until tops of scones are golden. Remove from oven, place scones on a baking rack and cool slightly.
Note: this dough for scones freezes well. Complete recipe to the point of baking; wrap tightly in plastic wrap and freeze. When ready to use, take scones from freezer and allow to defrost for 5-10 minutes. Place on baking sheet and bake for 20-23 minutes until done.