A gluten-free, savoury scone packed full of creamy feta and olives.
Course: Breads, Breakfast
Keyword: feta, olives, scones
Author: Trish | The In Fine Balance Food Blog
2-¼cupsgluten-free flouruse 1:1 gluten-free flour blend like Bob's Red Mill
generous pinchfreshly ground black pepper
1 large egg
½cup chopped, pitted kalamata olives(green or black olives will work too)
Preheat oven to 400 and line a baking sheet with parchment paper
Combine gluten-free flour, sugar, baking powder, baking soda, salt, black pepper in the bowl of a food processor. Pulse to mix.
In a medium bowl whisk together sour cream, milk and egg.
Add the cold butter to the bowl of the food processor and pulse several times to cut the butter into the flour mixture. You will have large, pebble size pieces of butter. Move to a large mixing bowl.
Add egg mixture to the flour and butter mixture in the large bowl. Add feta and olives. Gently fold batter to moisten mixture evenly. It's okay if some dry, flourly spots remain. Turn mixture out on to a clean work surfure. Knead gently a few times and form into a ball. Flaten dough into a round 1 inch high disk. Cut into wedges and carefully transfer to the prepared baking sheet.
Bake for about 18-20 minutes. Allow to cool slightly on the baking sheet for at least 5 minutes before serving.
Recipe very slighly adapted with gluten-free flour and based on a recipe from "The Baker In Me" by Daphna RabinovitchUse all-purpose flour in place of gluten-free flour if gluten is not a concern for you.
Olive and Feta Scones https://www.infinebalance.com/savoury-scones-with-feta-cheese-and-olives/