Savory Spanish Scones with Piquillo, Olive, and Caper Spread

2004 Professional Honorable Mention

Arnold Myint, International Market, New York, NY

Makes 12 Scones

Serve the scones with alone or with the piquillo, olive and caper spread. Either way, a glass of fino sherry is the perfect accompaniment.

Spread (Makes 2 cups):

1/2 cup mayonnaise
2 ounces softened cream cheese
¼ cup olive oil from Spain
3 tablespoons sherry vinegar
1/4 cup capers
1/4 cup chopped red onion
1/2 cup minced Piquillo peppers
1/2 cup pitted Spanish olives
¼ cup chopped Italian parsley
1 clove garlic, peeled and coarsely chopped
Pimentón, salt, and freshly ground black pepper, to taste

Scones:

1 1/2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup heavy cream
2 tablespoons olive oil from Spain
1 large egg
2 ounces Manchego, grated
2 ounces Serrano ham, cut into ¼” pieces
1/4 cup chopped Spanish olives
1 egg, beaten

For the Spread:

Place the mayonnaise, softened cream cheese, olive oil and vinegar in a food processor and blend. Add capers, red onion, Piquillo peppers, olives, Italian parsley and garlic, and pulse until roughly chopped and combined. Season to taste with pimentón, salt and pepper. Place in a serving bowl and chill in the refrigerator, about 1 hour.

For the Scones:

Heat the oven to 400 degrees. Place the flour, salt, and baking powder in bowl and stir. Mix in the Manchego cheese, Serrano ham and olives. Add the cream, olive oil and egg, and stir until evenly combined.

Turn out onto lightly floured surface pat into a 1” thick rectangle. Cut into 12 pieces with 2” round biscuit cutter and place on a greased baking sheet or sheet pan lined with parchment paper. Brush tops with beaten egg. Bake until golden brown, about 30 to 35 minutes.

To serve:

Let scones cool until just warm or room temperature.
Arrange on a platter and serve with Piquillo-olive spread.