B.R. Cohn Winery & Olive Oil Company

Olive Cheese Scones

Olive Cheese Scones

Pairs with Chardonnay


  • 1 cup whole wheat pastry flour

  • 1 cup all-purpose unbleached white flour

  • 2 tsp baking powder

  • 1-2 Tbsp freshly grated Parmesan cheese, to taste

  • 1/2 cup pitted and chopped oil cured olives

  • 1/3 cup B.R. Cohn Olive Hill Estate Picholine Extra Virgin Olive Oil

  • 1/4 cup buttermilk (or almond milk)

  • 1 large egg


Preheat the oven to 400 degrees. Sift the dry ingredients together into a large bowl. Stir in the grated cheese, then the chopped olives. In a small bowl, whisk the egg, then, in a separate bowl, whisk the oil and buttermilk together. Slowly add the oil/milk mixture to the egg, beating continuously. Make a well in the flour and pour the wet ingredients into the dry. Quickly mix together to form a soft dough. Knead lightly on a floured board, and form dough into a ball. Dust with flour and gently press out to thick disc about 1 inch thick. Cut the dough into desired rounds our triangles. Dust a non-stick baking sheet with flour and arrange scones on tray, Brush tops with milk or dust with flour. Bake on the top shelf of the oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve warm or at room temperature with olive oil marinated cheese.

Recipe courtesy of Sally James

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