Indigo Splendor

Rosemary-Olive Scones

Makes 24

2 cups bread flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold salted butter, cut
into pieces
2 tablespoons finely chopped oil-cured olives
1 tablespoon finely chopped fresh
rosemary leaves
1 cup plus 4 tablespoons cold heavy
whipping cream, divided

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, and salt, whisking to blend. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add olives and rosemary, stirring until coated with flour mixture. Reserving 1 tablespoon cream, add remaining cream all at once, stirring lightly by hand until mixture comes together and forms a dough. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.) If necessary, bring dough together in bowl, using your hands.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Using a floured rolling pin, roll dough to a ½-inch thickness. Using a 1¾-inch square cutter, cut 24 squares from dough. Place scones 2 inches apart on prepared baking sheets, rerolling scraps as necessary. Brush tops of scones with reserved 1 tablespoon