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LYNDA KAY
Scones with olives and herb cream
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.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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In a bowl, mix the flour with 1/2 tsp salt.
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Rub the butter through the flour with your fingertips.
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Mix in the egg.
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Pour the buttermilk into small drops.
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Then mix in the olives and the tomatoes.
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Knead the mixture into smooth dough.
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Roll out the dough on a floured work surface into a piece of approx.
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3 1/2 cm thick.
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With the protrusion, insert 4 circles from the dough.
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Place the scones on the baking sheet and brush them with buttermilk.
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Bake the scones in the middle of the oven for 15 minutes until done and lightly browned.
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Let them cool to lukewarm or cold and serve with the cream cheese..
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Nutrition
460Calories
Sodium10% DV240mg
Fat31% DV20g
Protein26% DV13g
Carbs19% DV57g
Fiber4% DV1g
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