Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon (4g) granulated sugar
- 1 teaspoon (4g) baking soda
- 2 teaspoons (8g) cream of tartar
- 2 teaspoons (2g) dried basil
- ½ teaspoon (2g) salt
- ½ cup (113g) butter, chilled, cut into ½-inch pieces
- ¾ cup (107g) castelvetrano olives, drained, pitted and chopped
- ½ cup (35g) sundried tomatoes in oil, drained and chopped
- 113g parmesan cheese, cut into ½-inch cubes, plus ¼ cup (60g) parmesan cheese, shredded for topping
- ½ - ¾ cup (177 mL) whole milk
Pesto Compound Butter Ingredients
- ½ cup (113g) butter, room temperature
- ½ cup (20g) chopped basil leaves
- ¼ cup (60g) shredded parmesan cheese
- ½ teaspoon (1g) garlic powder
Special Equipment:
- KitchenAid Artisan Plus Stand Mixer
- Pastry Beater
- Baking Tray
- Baking Paper
Method
- Preheat oven to 200C. Attach stand mixer bowl and Pastry Beater accessory to KitchenAid Artisan Plus Stand Mixer. Add flour, sugar, baking soda, cream of tartar, basil and salt to stand mixer and mix briefly on glide speed to low, speed 1-2, until combined. Continuing on low speed add butter and let mix until crumbly. Add olives, sundried tomatoes and parmesan cheese until combined. Slowly stream in ½ cup milk and mix until incorporated, adding additional ¼ cup milk if mixture is dry.
- Scrape mixture onto a baking tray lined with baking paper and shape into a circle roughly 12 inches in diameter. Using a bench scraper or sharp knife, cut into 8 wedges and separate on baking tray. Sprinkle with grated parmesan.
- Bake for 13-15 minutes or until cheese is melted and lightly golden.
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While scones are baking, prepare Pesto Compound Butter. Attach clean stand mixer bowl and Double Flex Edge Accessory to mixer. Add butter, basil, parmesan, garlic and salt to bowl. Start creaming on low speed until combined, then glide speed knob to medium to whip for 1 minute. Remove scones from oven, let cool for 20 minutes, then serve with compound butter.
Pro Tip: To shape dough, lightly flour hands before patting into a circle. Scones can also be cut into squares, start by shaping the dough into a square roughly 10x10 inches.
