Scones with olives, parmesan and dried tomatoes

Making scones

1. Preheat the oven to 200°C (400°F) before starting.

2. Fit the bowl of a stand mixer and the whisk attachment or mixer. Add the flour, sugar, baking soda, lemon juice, basil, and salt to the mixer and mix briefly on low speed (1-2) until smooth.

3. Continuing on low speed, add the butter and mix until crumbly. Add the olives, sun-dried tomatoes, and Parmesan cheese and mix until just combined.

4. Slowly pour in 125 ml of milk and mix until incorporated; if the mixture is dry, gradually add the remaining milk.

5. Transfer the mixture to a baking sheet lined with parchment paper and form a circle about 30 cm in diameter. Using a cookie cutter or a sharp knife, cut into 8 wedges and space them out on the baking sheet.

6. Sprinkle with grated Parmesan cheese. Bake for 13-15 minutes, or until melted and lightly golden.

Prepare the flavored butter

7. While the scones are baking, prepare the pesto-infused butter. Fit the clean bowl and the flexible double-sided beater to a stand mixer.

8. In a bowl, combine the butter, basil, Parmesan cheese, garlic, and salt. Start mixing on low speed until combined, then increase the speed to medium and beat for 1 minute.

9. Remove the scones from the oven, let them cool for 20 minutes, then serve with the flavored butter.