Parmesan Scones With Goat Cheese And Tapenade

• 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

1. Preheat the oven to 400u0b0F. Grease a baking pan.
2. 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.
3. Bake for 20 mins, or until browned. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
4. Meanwhile, for the tapenade, process all ingredients in a food processor until coarsely chopped.
5. Split scones in half. Top each half with tapenade, goat cheese and a parsley leaf.

flour, butter, parmesan cheese, buttermilk, goat cheese, parsley, tapenade, black olives, capers, clove garlic, parsley, anchovy, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/34569 (may not work)