I feel all proper. And like I need tea. Epic amounts of tea.

Ah baking. You with your exact measurements (that I usually alter anyway), long times in the oven (come on come on come on comeoncomeon!!!), and oh-so-satisfying results (mmmm....warm doughiness). I must submit to the muses when they call, and call they did recently!

I saw a recipe for Olive and Rosemary Scones whilst in my local bookstore. Rather than buy the whole hefty cookbook with funds I needed to save (to buy other things for the kitchen, duh), I took a not-so-discreet photo of the recipe in its entirety, and one quick trip to the store to purchase Kalamata olives later I was ready to try something I hadn't made before.

A note about scone dough: it is sticky. Very sticky. So very incredibly sticky that I had to wash my hands in flour three times to finally get it all off.
See after combining all the ingredients except the olives in the food processor, you're supposed to turn the dough out on a "lightly" floured surface and fold the coarsely chopped olives in. Easier said than done...
I had to spread piles of flour all over the dough, my hands, and the counter, and it still left a good handful stuck behind when I moved a slightly misshapen round to the baking sheet. I scooped up as much as I can, gingerly patted it onto the sheet, and sliced it. Yes, as dough. You cut it like you would any other thing (except with the knife having to be dipped in flour every two inches or so), but just leave it all touching on the sheet. It actually made the finished product SO easy to break apart.

Enough talking - slice of finished product:

It is so soft, yet quite dense. Even now, a few days later, it's still moist. You can kind of see how it would just come apart thanks to the pre-slicing. I liked the flavor combination of the salty olives and savory rosemary too. Perfect for breakfast or snacking really. 

Next time I make this, I'm going to increase the sugar and try strawberries with either rosemary or sweet basil. I can almost taste them now...