This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind!

Ingredients

4 serv.

cups cake flour (Self raising flour)↗2
teaspoons baking powder↗2
teaspoon salt↗1⁄2
teaspoon baking soda (Bicarbonate of soda)↗1⁄2
cup cold unsalted butter↗1⁄3
cup sliced california ripe black olives1⁄2
cup shredded cheddar cheese↗1⁄2
fresh thyme, to taste (about 1 tablespoon chopped fresh thyme)↗
cup 2% buttermilk↗3⁄4
butter, to spread↗
tablespoon honey mustard (optional)↗1
ounces thinly sliced ham (optional)3

Step-by-step instructions

1
Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
2
Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
3
Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
4
Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
5
Serve warm with butter, or mustard and sliced ham.

Source: food.com

Original recipe ↗

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