Name: Parmesan scones with goats cheese and tapenade
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
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

Parmesan scones with goats cheese and tapenade

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

Photographer: Stuart Scott. Stylist: Viciki Liley

Serves 10

Prep

10M

Cook

20M

Total

30M

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

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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