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Parmesan scones with goats cheese & tapenade

FIZZ cookbook
 
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Photographer: Stuart Scott. Stylist: Viciki Liley
Photographer: Stuart Scott. Stylist: Viciki Liley

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

Parmesan scones with goats cheese & tapenade
INGREDIENTS

1½ cups (225g) self-raising flour
30g butter
¼ cup (30g) finely grated parmesan cheese
¾ cup (180ml) buttermilk, approximately
180g goats cheese
bunch fresh flat-leaf parsley

tapenade
200g seeded black olives
1 tablespoon rinsed drained capers
1 clove garlic, quartered
½ cup coarsely chopped
fresh flat-leaf parsley
5 drained anchovy fillets
1 tablespoon lemon juice
1 tablespoon olive oil
METHOD

Preheat oven to 200°C/180°C fan-forced. Oil oven tray.

Sift flour into large bowl; rub in butter, then stir in parmesan. Using a knife, mix in enough buttermilk to make a soft dough.

Turn dough onto floured surface, knead lightly until smooth. Press dough out to 1.5cm thickness, cut out 30 x 3cm rounds.

Place scones, barely touching each other, on tray. Bake about 20 minutes. Turn scones onto wire rack, cover, cool.

Meanwhile, make tapenade.

Split scones in half, top each half with tapenade and goats cheese; top each with a parsley leaf.

tapenade
Process ingredients until chopped coarsely.
 
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