Parmesan Scones With Goat Cheese And Tapenade - cooking recipe

Ingredients

1 1/2 cups self-rising flour
2 tbsp butter
1/4 cup grated Parmesan cheese
3/4 cup buttermilk (approximately)
6 oz goat cheese, coarsely crumbled
1 cup loosely packed fresh flat-leaf parsley
None None FOR THE TAPENADE
1 cup pitted black olives
1 tbsp capers, drained and rinsed
1 clove garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
5 None anchovy fillets, drained
1 tbsp lemon juice
1 tbsp olive oil

Preparation

Preheat the oven to 400\u00b0F. Grease a baking pan.
Sift flour into large bowl. Rub in butter, then stir in Parmesan cheese. Using a spatula, mix in enough buttermilk to make a soft dough. Turn onto floured surface; knead lightly until smooth. Press dough out to 1/2-inch thickness. Using a 1-inch round cutter, cut out 30 rounds. Place scones, barely touching each other, on prepared pan.
Bake for 20 mins, or until browned. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the tapenade, process all ingredients in a food processor until coarsely chopped.
Split scones in half. Top each half with tapenade, goat cheese and a parsley leaf.