Country Style California Olive Thyme and Cheese Scones Biscuits
Savor the rustic charm of these Country Style California Olive Thyme and Cheese Scone Biscuits, a delightful fusion of savory flavors and buttery layers. Packed with the earthy richness of chopped California black olives, the herbaceous notes of fresh thyme, and the sharp tang of shredded cheddar cheese, these scones offer a gourmet twist on a classic favorite. The tender, golden-brown crust, achieved with a delicate buttermilk dough and an egg wash finish, makes them as visually appealing as they are delicious. Perfectly suited for brunch, afternoon tea, or as a standalone snack, these biscuits pair beautifully with a dollop of butter or a hearty soup. Quick to prepare in just 15 minutes and baked to perfection in under 20, they promise to become a crowd-pleaser in your recipe repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup California black olives, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 0.75 cup buttermilk, cold
- 1 large egg, for egg wash
- 1 tablespoon milk, for egg wash
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, chopped California black olives, and fresh thyme leaves, making sure they are evenly distributed.
Create a well in the center of the dry mixture and pour in the cold buttermilk. Use a wooden spoon or spatula to gently fold the mixture together until just combined. Be careful not to overmix; the dough should be slightly shaggy but hold together.
Turn the dough out onto a floured surface and gently pat it into a round disk about 1 inch thick. Use a biscuit cutter or sharp knife to cut out 8 equal scones or biscuits.
Place the scones on the prepared baking sheet, leaving 1-2 inches of space between them.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of each scone with the egg wash to encourage a golden-brown finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm with butter or on their own!
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1119 mg | 86% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
