Olive Gruyere Walnut Scones

These Olive Gruyere Walnut Scones are a throw-together from leftover holiday ingredients. In short,  I spend January creating recipes with what is leftover from holiday cooking. Also, I confess to overbuying ingredients. I like to keep working on my menus until the last minute. As a result,  I am often left with extra ingredients from a recipe from an earlier version of my menu that did not make the cut. Swapping one recipe out for another “shiny thing” I see online or in my files is not uncommon for me.

Is it me or is everyone in a constant state of cleaning out their pantry? I swear thing breed and multiply in there. I’m in if I can shove three ingredients that taste great together. These Olive Gruyere Walnut Scones are no exception.

I love the versatility of scones. Make them sweet. Make them savory. Brush them with milk, cream, or butter & sugar before baking. Glaze them after they are cooled.  A basic scone recipe is like a blank canvas.

The olives and walnuts are leftovers from my charcuterie board. I had extra Gruyere from the Christmas dinner Champagne Fondue.

Scones are also perfect for breakfast, brunch, or, of course, a snack at tea time.

Tips to Make this Olive Gruyere Walnut Scones Recipe:

• Scone recipes are like a blank canvas. For this recipe, you can throw whatever savory ingredients you like into the dough. Sundried tomatoes,
• Substitute the green olives with black, and the gruyere with cheddar or jack cheese. Also, pick your favorite nut.  your favorite type of nut to throw in the mix.
• When rolling out the dough, it should be dry. However, if the dough is not sticking together, add a bit more yogurt.
• Additionally, you can cut the fat content in this recipe. Use reduced-fat yogurt instead of whole milk. Brush with milk or half and half instead of cream before baking.

Print

Olive Gruyere Walnut Scones

Course Breakfast, Brunch

Cuisine English

Keyword Cheese, gruyere, olives, Scones, Walnuts

Prep Time 15 minutes

Cook Time 15 minutes

Servings 13

Author Lora Wiley-Lennartz

Ingredients

• 2 +1/4 C cups flour
• 2 teaspoons baking powder
• 1 t salt
• 1 cup grated Gruyere cheese
• 1/4 C unsalted butter room temperature
• 1 C full fat Greek yogurt
• 1 cup pitted green olives cut into rings
• 1/2 cup chopped walnuts
• 1 Tablespoon heavy cream

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Whisk together the flour, baking powder, & salt.

3. Mix butter, yogurt, and grated cheese.

4. Add dry ingredients.

5. Add olives and walnuts.

6. Pat put the dough out on a lightly floured surface.

7. Use a cutter to cut out shapes.

8. Transfer to the baking sheet. Brush with cream.

9. Bake for 15 minutes.

10. Transfer to a cooling rack.

11. Let cool 10 minutes before serving

More Scone Recipes:

Red Pepper Smoked Garlic Scones

Whole Wheat Müsli Buttermilk Scones