Anchovy Tapenade Scones

Instructions

MAKE THE QUICK TAPENADE:
1. In a food processor, pulse olives, anchovies, garlic, and capers until roughly chopped.
2. With processor running, drizzle in olive oil and lemon juice until mixture reaches a spreadable consistency.
3. Transfer to a small bowl and set aside for assembly.

PREPARE THE IMPROVED SCONE DOUGH:
4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
6. Key technique for tender texture: Add cold butter cubes and cut in using pastry cutter or fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces.
7. Gently fold in crumbled goat cheese and all Mediterranean mix ingredients, distributing evenly.
8. Make a well in the center and pour in cold buttermilk. Using a fork, stir just until dough comes together - avoid overworking.

SHAPE FOR BETTER STRUCTURE:
9. Turn dough onto a lightly floured surface. Handle as little as possible.
10. Critical technique for shape improvement: Pat (don't roll) the dough into an 8-inch circle, about 3/4-inch thick.
11. Using a sharp knife, cut straight down into 8 wedges without twisting - this ensures even rise and prevents wobbly shapes.
12. Transfer scones to prepared baking sheet, spacing them about 2 inches apart.

BAKE THE SCONES:
13. Brush tops with beaten egg wash for golden color.
14. Bake for 15-18 minutes until golden brown, well-risen, and firm to the touch.
15. Test for doneness: Scones should sound hollow when tapped on the bottom.
16. Transfer to a wire rack and cool for 10 minutes before serving.

PREPARE THE WHIPPED SOFT CHEESE:
17. In a large bowl, beat cream cheese and goat cheese with an electric mixer until smooth and light, about 3 minutes.
18. Add heavy cream and lemon juice, continuing to beat until fluffy and well combined.
19. Fold in chopped chives and season with salt and white pepper to taste.
20. Transfer to a serving bowl and refrigerate until ready to use.

ASSEMBLY AND SERVING:
21. Split warm scones horizontally using a sharp knife.
22. Spread the bottom half generously with tapenade for intense Mediterranean flavor.
23. Dollop or pipe whipped soft cheese mixture on top of the tapenade.
24. Add extra anchovy pieces for garnish if desired for additional umami depth.
25. Top with the other scone half or serve open-faced for elegant presentation.
26. Garnish with fresh herb sprigs.

TO SERVE:
27. Best served warm or at room temperature within 2-3 hours of baking.
28. Store any leftover components separately in the refrigerator.
29. Scones can be gently rewarmed in a low oven if needed.
30. Perfect for afternoon tea or as a sophisticated starter.