Artisan®Plus: Olive, Parmesan & Sundried Tomato Scones

Ingredients

  • 2 ½ cups (300 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (4 grams) baking soda
  • 2 teaspoons (8 grams) cream of tartar
  • 2 teaspoons (2 grams) dried basil
  • ½ teaspoon (2 grams) salt
  • ½ cup (113 grams) butter, chilled, cut into ½-inch pieces
  • ¾ cup (107 grams) castelvetrano olives, drained, pitted and chopped
  • ½ cup (35 grams) sundried tomatoes in oil, drained and chopped
  • 4 ounces (113 grams) parmesan cheese, cut into ½-inch cubes, plus ¼ cup (60 grams) parmesan cheese, shredded for topping
  • ½ - ¾ cup (177 mL) whole milk
Pesto Compound Butter
  • ½ cup (113 grams) butter, room temperature
  • ½ cup (20 grams) chopped basil leaves
  • ¼ cup (60 grams) shredded parmesan cheese
  • ½ tsp (1 gram) garlic powder

Special Equipment

  • KitchenAid® Artisan® Plus Stand Mixer
  • Flat Beater Accessory
  • Sheet pan
  • parchment paper

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 8 scones


Recipe Note

This recipe works with all KitchenAid Mixers, but is written with the Artisan® Plus in mind; highlighting its Precision Control Speed feature, which lets you glide between speeds for perfect texture. Use 11 presets or twist the knob for smooth, gradual control.

Instructions

  1. Preheat oven to 400F.
  2. Attach stand mixer bowl and Flat Beater accessory to KitchenAid® Artisan® Plus Stand Mixer.
  3. Add flour, sugar, baking soda, cream of tartar, basil and salt to stand mixer and mix briefly on glide speed to low, speed 1-2, until combined.
  4. Continuing on low speed add butter and let mix until crumbly.
  5. Add olives, sundried tomatoes and parmesan cheese until combined.
  6. Slowly stream in ½ cup milk and mix until incorporated, adding additional ¼ cup milk if mixture is dry.
  7. Scrape mixture onto parchment lined baking sheet and shape into a circle roughly 12 inches in diameter.
  8. Using a bench scraper or sharp knife, cut into 8 wedges and separate on baking sheet.
  9. Sprinkle with grated parmesan.
  10. Bake for 13-15 minutes or until cheese is melted and lightly golden.
  11. While scones are baking, prepare Pesto Compound Butter.
  12. Attach clean stand mixer bowl and Double Flex Edge Accessory to mixer.
  13. Add butter, basil, parmesan, garlic and salt to bowl.
  14. Start creaming on low speed until combined, then glide speed knob to medium to whip for 1 minute.
  15. Remove scones from oven, let cool for 20 minutes, then serve with compound butter.
Pro tips:

To shape dough, lightly flour hands before patting into a circle. Scones can also be cut into squares, start by shaping the dough into a square roughly 10x10 inches.

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