Description
A savory twist on classic scones, this fluffy and cheesy tray bake is packed with black olives and sharp cheddar, baked to golden perfection. Perfect for sharing at brunch, afternoon tea, or alongside soups and salads!
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups grated sharp cheddar cheese
- 1/2 cup black olives, chopped
- 1 cup whole milk
- 1 large egg
Instructions
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Preheat & Prep:
- Preheat the oven to 375°F (190°C).
- Grease and line a baking tray with parchment paper.
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Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and thyme.
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Add Butter & Cheese:
- Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the grated cheddar cheese and chopped black olives.
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Incorporate Wet Ingredients:
- In a small bowl, whisk together the milk and egg.
- Gradually add to the flour mixture, stirring until a soft dough forms.
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Bake:
- Transfer the dough onto the prepared baking tray, patting it down evenly to about 1-inch thickness.
- Bake for 25-30 minutes, or until golden brown and firm to the touch.
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Cool & Serve:
- Let the scone tray bake cool slightly before cutting into squares.
- Enjoy warm with butter or alongside soups and salads.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Variations: Swap black olives for green olives or add chopped sun-dried tomatoes for extra flavor.
- Serving Idea: Pair with a bowl of tomato soup or a fresh green salad for a complete meal.
