Scones with olives and herb cream

Name: scones with olives and herb cream
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 300 g self raising flour sifted; 25 g butter; 1 egg beaten; 150 ml buttermilk plus to cover; 100 g black olives finely chopped; 50 g dried tomatoes finely chopped; 1 tray cream cheese with herbs

A nice English recipe. The brunch contains the following ingredients: self-rising flour (sifted), butter, egg (beaten), buttermilk (plus to cover), black olives (finely chopped), dried tomatoes (finely chopped) and cream cheese with herbs.

Ingredients

Kitchen Stuff

baking sheet, covered with baking paper
round protrusion (or glass, diameter 6 cm)

Directions

Preheat the oven to 225 ° C.
In a bowl, mix the flour with 1/2 tsp salt.
Rub the butter through the flour with your fingertips.
Mix in the egg.
Pour the buttermilk into small drops.
Then mix in the olives and the tomatoes.
Knead the mixture into smooth dough.
Roll out the dough on a floured work surface into a piece of approx.
3 1/2 cm thick.
With the protrusion, insert 4 circles from the dough.
Place the scones on the baking sheet and brush them with buttermilk.
Bake the scones in the middle of the oven for 15 minutes until done and lightly browned.
Let them cool to lukewarm or cold and serve with the cream cheese..