Feta Olive and Onion Scones Yields – 8 ea Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Feta, Olive, Onion Scones:
• 368 g. ap flour
• 14 g. baking powder
• 7 g. salt
• 170 g. unsalted butter, cubed + cold
• 110 g. red onion, lightly sautéed
• 90 g. kalamata olives, chopped
• 150 g. feta cheese crumbles
• 1 ½ tsp. dried italian seasoning
• 1 tsp. red pepper flakes
• 2 egg yolks, cold
• 213 g. heavy cream, cold
• 80 g. The Perfect Purée Honeysuckle Orange Blossom Syrup
• 1 tsp. The Perfect Purée Orange Zest, thawed

Method for Feta, Olive, and Onion Scones:
Combine all dry ingredients in a large bowl. Add the butter and cut in with your hand until pea sized chunks. Add the inclusions and toss to coat in flour. Add all the wet ingredients and mix until just combined. Shape into a 7 x 7 in square (I use a square cake pan). Wrap in plastic and freeze completely.

Baking and Finishing Method:
Allow to temper for 20 – 30 mins. Cut into 8 triangles. Brush with heavy cream and sprinkle with black pepper. Bake at 320 F for 25 – 27 mins.