Laguiole and olive scones

Huile d'olive de Nyons PDO Olives noires de Nyons PDO Olives vertes de France
Subtle flavour
Scones au Laguiole et aux olives
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter Vegetarian

Ingredients

A PDO
For 10 scones
  • 100 g from Laguiole PDO
  • 250 g T55 flour
  • 50 g green olives from France (e.g. Picholine)
  • 1 c. à soupe baking powder
  • 35 g Nyons olive oil PDO
  • 1 egg
  • 10 cl milk
For the topping
  • 100 g thick crème fraîche (Crème d’Isigny)
  • 1/2 bouquet chives
  • 20 g green olives from France (e.g. Picholine)
  • 20 g black olives from Nyons PDO
  • Lumpfish roe ((optional))

Astuce

We recommend using Nyons PDO olive oil, with its subtle flavour, for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. You may also use one of these olive oils: Nice PDO or Languedoc PDO, or a mild-flavoured French olive oil (made from varieties such as Tanche, Cailletier or Grossane, for example).As for olives, you can choose green olives of the Lucques, Picholine, Aglandau and Salonenque varieties, amongst others, and black olives of the Grossane, Tanche and Lucques varieties, amongst others.

Instructions

  • Preheat the oven to 200°C (gas mark 6–7). Grate the Laguiole cheese. Stone the Picholine green olives and chop them into small pieces. Sift the flour and baking powder into a mixing bowl with a pinch of salt. Add the Nyons olive oil PDO and mix with your fingertips. Add the grated Laguiole cheese and the chopped olives. Make a well in the centre, add the beaten egg and the milk (in two stages to adjust the consistency of the dough). Mix quickly until you have a fairly soft dough.

  • Place the dough on a floured work surface and knead it quickly into a ball, without worrying if it isn’t perfectly smooth. Flatten the dough into a rectangle, then roll it out with a rolling pin to a thickness of 3 cm. Cut out discs of dough using a 4.5 cm diameter cookie cutter, and place them on a baking tray lined with baking paper. Brush the tops with a little milk. Bake for 12 to 15 minutes, until the scones are golden and puffed up.

  • Wash and chop the chives. Leave the scones to cool.

  • Stone the remaining olives and chop them into small pieces. Lightly whip the cream, then mix it with the olives.

  • Top the scones with the creamy mixture, sprinkle with chives and place a few lumpfish roe on top.

Astuce

We recommend using Nyons PDO olive oil, with its subtle flavour, for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. You may also use one of these olive oils: Nice PDO or Languedoc PDO, or a mild-flavoured French olive oil (made from varieties such as Tanche, Cailletier or Grossane, for example).As for olives, you can choose green olives of the Lucques, Picholine, Aglandau and Salonenque varieties, amongst others, and black olives of the Grossane, Tanche and Lucques varieties, amongst others.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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