Savory Black Pepper Scones with Mozzarella, Feta and Thassos Olives

25 servings | 60 min | Medium | Kosher | Vegetarian

Ingredients:

• 400 g white flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar
• 1/2 tsp salt
• A bunch of chopped chives
• A generous pinch of ground black pepper
• 200 g cold Kfar Tavor butter
• 180 g Kfar Tavor sour cream
• 140 g Kfar Tavor heavy cream
• 150 g Kfar Tavor mozzarella, cut into small cubes
• 100 g grated Kfar Tavor parmesan
• 100 g heavy cream, for brushing
• 120 g pitted Moroccan/Thassos olives

Instructions:

1. Place the flour, salt, sugar, baking powder, and baking soda in a mixer bowl fitted with a dough hook, and mix briefly.
2. Cut the butter into small cubes and add to the mixer bowl, processing until crumbly.
3. Add all the remaining ingredients to the mixer and process just until a dough forms—don’t overmix.
4. Transfer the dough to a lightly floured tray, wrap, and refrigerate for about half an hour.
5. Remove the dough and roll it out on a floured surface to a thickness of about 3 cm.
6. Cut the dough into 3×3 cm cubes and arrange them on a baking tray, spaced apart.
7. Brush lightly with heavy cream and sprinkle with a little extra grated cheese on top, if desired.
8. Bake at 170°C (340°F) for 20-30 minutes, until nicely golden.