Mini Scones with Black Olives
Ingredients
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250 ml (1 cup) all-purpose flour
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7 ml (1 1/2 tsp) baking powder
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2 ml (1/2 tsp) salt
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25 ml (3 tbsp) extra virgin olive oil (preferably light and fruity)
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125 ml (1/2 cup) finely grated feta or emmental cheese
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125 ml (1/2 cup) black olives, chopped
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125 ml (1/2 cup) chopped red piquillo peppers (or roasted red peppers)
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125 ml (1/2 cup) milk
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1 egg, lightly beaten
Preparation
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1. In medium bowl, stir together flour, baking powder and salt. Add extra virgin olive oil; mix well with fork. Add cheese, olives and piquillo peppers.
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2. Blend in milk with fork. Dough will be very sticky.
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3. Transfer dough to floured cutting board; divide into 2 balls. Knead each piece two or three times. With floured hands, flatten each to ¾-inch (2 cm) thick round, about 4 to 5 inches (10 to 12.5 cm) wide. With floured knife or pizza cutter, cut each round into 8 small triangles.
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4. Transfer individually with small, floured spatula to parchment-lined baking sheet, leaving 1-inch (2.5 cm) space between. Brush tops with egg.
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5. Bake in preheated 450°F (230°C) oven until golden, about 8 to 10 minutes. Serve hot or at room temperature.
