Last few weeks have been hectic, which is why I am splurging and taking things slowly this weekend. I consider myself a morning person who likes to wake up when things are still quiet and calm outside. Little things like drinking copious amount of freshly brewed tea  and meticulously planning my day around food gives me immense joy. Today was one of those days; I woke up with a strong desire to bake savory scones, soak in all the sunshine and be grateful for little things in life. I have made scones only a handful number of times, both of which were sweet (blueberry streusel & chocolate chip banana bread)  so I was excited to get my hands on savory ones. Olive and Sun-Dried Tomato Scones happened naturally because I had black California olives sent by California Ripe Olives and unopened jar of sun-dried tomatoes I had picked up at the store while back.

Since sun-dried tomatoes and olives  compliment each other, I just went with it and the resulting scones were everything I had anticipated it to be and much more.California black ripe olives are a good source of monounsaturated fat – the good fat, vitamin E, iron,  and fiber.  Additionally, they contain 0 grams of trans fat and are naturally a cholesterol-free food, which is why I will love to add them on my salad, pizza, pasta, and scones from now on.

Scones are basically quick bread made with flour, a leavening agent such as baking powder, butter, and liquid dairy for it’s tender, light texture. It is kinda like an American biscuit but I am not sure about the differences. Olive and Sun-Dried Tomato Scones are perfect for all occasions – brunch, lunch, snack for people of all ages. And it comes together very easily; if I can do it without the help of my few fingers, I bet you can too. The only suggestion is to use very  cold butter and work quickly in order to get fluffy, tender scones. If you are feeling indulgent like me, go ahead and throw some cheese in the mix; I’d suggest feta or mozzarella but either way it will be delicious.

I read that scones will keep fresh for a couple of days but I doubt they will last that long. I have already worked more than half way through it in less than 12 hours.

I don’t have much going on this weekend except that I am going to an International potluck with some of my friends and I am obviously bringing mo:mos. I hope you guys are having a wonderful weekend; remember to make the best of it.

Olive and Sun-Dried Tomato Scones

Author: Dixya @ Food, Pleasure, and Health
Serves: 8

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 6 tablespoon cold butter, cut into small pieces

• 1/2 cup sliced California black olives

• 6 large sun-dried tomatoes in oil, chopped

• 1/4 cup shredded mozzarella cheese + 2 tablespoon for sprinkling

• 2 large eggs

• 1/3 cup + 2 tablespoon milk (I used whole)

Instructions

1. Preheat the oven to 375F and line a baking sheet with parchment paper.

2. In a large bowl, combine flour, salt, baking powder, and garlic powder.

3. Add butter pieces into the flour mix until they form a crumbly mixture.

4. Toss olives, sun-dried tomatoes, and cheese into the mix.

5. In another small bowl, mix eggs and milk and pour it over dry ingredients, stirring just until everything is moistened. The mixture should be little moist and sticky.

6. Transfer the dough on a floured surface and form it into a circular disc.

7. Using a sharp knife, cut them into 8 wedges and place it on a baking sheet.

8. Sprinkle with cheese and bake it for 25-27 minutes or until they are evenly brown.

9. Serve it warm or reheat it right before serving.