Olive and Sun-Dried Tomato Scones

• Vegetarian

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup California black olives

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Salt

• Oils & Vinegars

  • 6 Sun-dried tomatoes in oil, large

• Dairy

  • 1 4 cup shredded mozzarella cheese + 2 tablespoon
  • 6 tbsp Butter
  • 1/2 cup Milk

Found on foodpleasureandhealth.com

Description

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
• ½ cup sliced California black olives
• 6 large sun-dried tomatoes in oil, chopped
• ¼ cup shredded mozzarella cheese + 2 tablespoon for sprinkling
• 2 large eggs
• ⅓ cup + 2 tablespoon milk (I used whole)

Directions

• Preheat the oven to 375F and line a baking sheet with parchment paper.
• In a large bowl, combine flour, salt, baking powder, and garlic powder.
• Add butter pieces into the flour mix until they form a crumbly mixture.
• Toss olives, sun-dried tomatoes, and cheese into the mix.
• 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.
• Transfer the dough on a floured surface and form it into a circular disc.
• Using a sharp knife, cut them into 8 wedges and place it on a baking sheet.
• Sprinkle with cheese and bake it for 25-27 minutes or until they are evenly brown.
• Serve it warm or reheat it right before serving.