Recipe

Parmesan scones with goats cheese and tapenade

Mini parmesan scones with goats cheese & tapenade make delicate, tasty little canapes.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 10
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Photographer: Stuart Scott. Stylist: Viciki Liley

Ingredients

Parmesan scones
  • 1 1/2 cup (225 grams) self-raising flour
  • 30 gram butter
  • 1/4 cup (30 grams) finely grated parmesan cheese
  • 3/4 cup (180 millilitres) buttermilk, approximately
  • 180 gram goats cheese
  • 1 bunch fresh flat-leaf parsley
Tapenade
  • 200 gram seeded black olives
  • 1 tablespoon rinsed drained capers
  • 1 clove garlic, quartered
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 5 drained anchovy fillets
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Method

Parmesan scones with goats cheese and tapenade
  • 1
    Preheat oven to 200°C/180°C fan-forced. Oil oven tray.
  • 2
    Sift flour into large bowl; rub in butter, then stir in parmesan. Using a knife, mix in enough buttermilk to make a soft dough.
  • 3
    Turn dough onto floured surface, knead lightly until smooth. Press dough out to 1.5cm thickness, cut out 30 x 3cm rounds.
  • 4
    Place scones, barely touching each other, on tray. Bake about 20 minutes. Turn scones onto wire rack, cover, cool.
  • 5
    Meanwhile, make tapenade: Process ingredients until chopped coarsely.
  • 6
    Split scones in half, top each half with tapenade and goats cheese; top each with a parsley leaf.

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